Cheddar Scallion Drop Biscuits
Missing out on spring ramps? These biscuits are here for you!
Hello!
Just like last year, April was filled a lot of administrative tasks, business development and home-related projects. With lots of ups and downs, it’s all part of taking advantage of the slow season to recalibrate, finalize plans for the coming year and grow my business.
The highlight was signing off on a long-awaited construction project I’m VERY excited about. As with any building project, I know it will be a little disruptive in the short term. I really believe all good things are worth waiting for, however, and I’m so excited to see the final result!
Between all these different projects, I’ve been planning the garden, counting the days until spring produce arrives at farmers’ markets and embracing the shades of green. One of the first plants to pop up in prairie gardens in the spring, scallions have a mild, lightly spicy, peppery flavour. Like ramps (aka wild leeks), they’re part of the allium family and incredibly versatile. Unlike ramps, they’re also very easy to grow at home and succession planting will result in harvests through the season.
So if you, too, are missing out on all the excitement around spring ramps, these cheddar scallion drop biscuits are here for you. A deliciously savoury take on classic biscuits, what makes them a true staple is their simplicity. There’s no rolling or cutting, just drop them onto a sheet pan and you’ll have them baked up with perfectly crispy edges in no time.
A few notes to consider:
For substitutions, this recipe also works wonderfully with chives, spring onions, roasted garlic, rosemary or any other herb you might like to add to a cheesy biscuit. They would also be delicious with ramps if you have them.
If you don’t have buttermilk, stir 2 teaspoons vinegar or lemon juice per ½ cup 2% or whole milk and let stand for 5 minutes while you assemble your remaining ingredients.
These biscuits will keep well stored in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Wishing you the best Sunday!
In case you missed it
Jalapeño Cheddar Drop Biscuits
Honey Whole Wheat Sandwich Bread
Large Batch High-Protein Granola
Jalapeño Cheddar Artisan Bread
Cheddar Scallion Drop Biscuits
An ideal companion for breakfasts, summer salads or soups and chilis any time of year, these cheesy cheddar scallion drop biscuits are deliciously tender and buttery. Enjoy them warm, fresh from the oven.
Servings: 12 biscuits
Total time: 30 minutes
Ingredients
2¼ cups (290 grams) all-purpose flour
½ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) baking soda
1 teaspoon (3 grams) kosher or fine sea salt
3 tablespoons (45 grams) cold butter, shredded on a box grater
1 cup (125 grams) shredded cheddar
¼ cup (25 grams) grated Parmesan
1/3 cup (35 grams) thinly sliced scallions (about 2-3, trimmed)
1 cup (225 g) buttermilk (see note above to make your own)
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