Cheddar scallion drop biscuits with white wheat flour
Cheddar scallion drop biscuits are easy-to-make savory treats, ideal for breakfast or as a meal side. Featuring white wheat flour and rich cheddar cheese, they're quick to prepare using the drop method for perfect texture without the rolling.
Cook time 35 min
Prep time 12 min
Ingredients:
1.50 cup cheddar cheese1.50 tsp baking soda
3 onions
2 tsp sugar
5 tsp baking powder
2 cups all-purpose white wheat flour
1 cup dried milk
6 tbsp butter
1 tsp salt
Cheddar scallion drop biscuits are a delicious, savory treat perfect for breakfast, brunch, or as a side to your favorite meal. Made with white wheat flour, these biscuits are simple to make and packed with flavor from the cheddar cheese and scallions. The drop method makes them quick and easy, so you can enjoy fresh, warm biscuits without the fuss of rolling and cutting dough.
Instructions:
- Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a large mixing bowl, combine the all-purpose white wheat flour, dried milk powder, baking powder, baking soda, sugar, and salt. Whisk together until well combined.
- Add the cold, small pieces of butter to the dry ingredient mixture. Use a pastry cutter, fork, or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gently stir in the shredded cheddar cheese and finely chopped scallions until they are evenly distributed throughout the flour mixture.
- Make a well in the center of the dry mixture and pour in the cold water. Stir gently until the mixture just comes together. Be careful not to over-mix; the dough should be slightly sticky and lumpy.
- Using a large spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet. Leave about 2 inches (5 cm) of space between each biscuit to allow for spreading during baking.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm and enjoy!
These cheddar scallion drop biscuits are a terrific addition to any meal, offering a perfect balance of cheesy goodness and subtle onion flavor. Easy to prepare and bake, they are sure to become a family favorite. Serve them warm with butter or as an accompaniment to soups and stews for a satisfying home-cooked treat.
Cheddar scallion drop biscuits with white wheat flour FAQ:
Bake the Cheddar Scallion Drop Biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes, or until they are golden brown on top.
To check for doneness, insert a toothpick into the center of a biscuit; it should come out clean when they are fully baked.
You can substitute the dried milk with fresh milk by reducing the amount of water added to the dough accordingly, using approximately 2/3 cup of milk instead of dried milk and adjusting the water.
Yes, store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. You can also freeze them for longer storage.
Sharp cheddar cheese is recommended for a more intense flavor, but you can use mild cheddar or a blend of cheeses according to your taste preference.
Tips:
- Ensure your butter is cold and cut into small pieces before blending into the flour mixture, as this helps create a flakier texture.
- Do not overmix the dough; combining until just incorporated will result in tender biscuits.
- Use a spoon or ice cream scoop to drop the dough onto the baking sheet for evenly sized biscuits.
- Experiment with adding other herbs or spices, like garlic powder or chives, for additional flavor variations.
- Serve the biscuits fresh from the oven or reheat them in the oven for a few minutes to restore their warmth and freshness.
Nutrition per serving
12 ServingsCalories 270kcal
Protein 13g
Carbohydrates 27g
Fiber 0.70g
Sugar 11g
Fat 12g
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