Cheddar-Scallion Biscuits

Nope-we didn't forget the butter. These cream-based biscuits are light and airy and super easy to make. Cut out the cheese and scallions and use the plain biscuit as your new go-to recipe.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 15 biscuits
Share This Recipe


2 cups all-purpose flour, plus more for dusting

1/2 cup shredded Cheddar

2 tablespoons grated Parmesan

1 tablespoon baking powder

1 tablespoon sugar

Kosher salt and freshly ground black pepper

1 scallion, thinly sliced

1 1/2 cups heavy cream, plus more for brushing

Juice from 1/2 a lemon


Special equipment:
2-inch biscuit cutter
  1. Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
  2. Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.

Cook’s Note

Split your biscuit in half and make a quick sandwich for packed lunches. Try ham and a slice of apple, chicken salad or a BLT version.