Extra Flaky Sky High Cheddar Scallion Biscuits

Posted November 29, 2018 by Stephanie
cheddar scallion biscuits | i am a food blog

cheddar scallion biscuits | i am a food blog

These extra flaky sky high cheddar scallion biscuits are my everything right now. Are you a biscuit person? I’m definitely a biscuit person. If I see biscuits on the menu, especially if they’re the kind that will come hot and fresh out of the oven, I will obviously order them. Flaky, buttery, hot biscuits are my jam. Heck, biscuits and jam are my jam. I dig all kinds of biscuits. Savory, sweet, giant, mini, just give me all the biscuits, please and thank you.

cheddar scallion biscuits | i am a food blog

The problem with biscuits is that I can’t make them too often. It’s because I will eat every.single.last.biscuit. I mean, I could give them away or maybe Mike could eat one or two, but like the crazy biscuit lady that I am, I will hoard them and eat them and generally turn into a biscuit myself. So, I very rarely make biscuits, maybe like, six times a year. That’s rare right? I feel like I make biscuits about as often as mercury is in retrograde. Which, it is right now, apparently. If you believe in the whole mercury in retrograde stuff, maybe you need a little bit of extra comfort. Enter: biscuits.

cheddar scallion biscuits | i am a food blog

Not just any biscuits. Extra cheesy, extra flaky, extra comforting biscuits. Biscuits invented by one of the most genuinely caring and sweet individuals I know, Cynthia of Two Red Bowls. If you aren’t familiar with Cynthia, here’s a quick rundown: she gives amazing hugs – the kind that really feel solid, much more solid than you imagine from a tiny Chinese girl; she has an gorgeous blog full of recipes that make me drool; and she recent published a cookbook! I’m a little late to the party, but I must tell you, if you’re looking for a cookbook that’s gorgeously written and photographed, pick up A Common Table. I devoured the entire book the minute I got it.

cheddar scallion biscuits | i am a food blog

There were so many recipes I wanted to make (Korean cheesy corn! Milk Tea Rice Pudding! Buttermilk Mochi Pancakes!) but being the biscuit lover I am, the cheddar scallion biscuits called so I answered. Flaky and cheesy and everything good, these biscuits are the kind that I’m definitely going to hoard and devour over the next two days. They come together super quickly and use a letter folding dough laminating technique for extra flaky layers. SO GOOD. Please make a batch of these then invite me over, please and thanks!

cheddar scallion biscuits | i am a food blog

Cheddar Scallion Biscuits Recipe
makes 6-8 biscuits

  • 2 cups all purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 6 tablespoons unsalted butter, very cold
  • 1 cup shredded cheddar
  • 1/3 cup thinly sliced scallions
  • 1 cup buttermilk
  • 1 large egg whisked with a splash of water, for egg wash

via A Common Table: 80 Recipes and Stories from My Shared Cultures by Cynthia Chen McTernan

Heat the oven to 425°F. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder. Using the largest holes on a box grater, grate the butter into the flour mixture. Use your fingers to toss the butter in the flour until the butter shreds are coated. Toss in the scallions and cheese.

Add the buttermilk to the flour mixture and use a silicone spatula or wooden spoon to stir everything until a dough just comes together. Turn the dough onto a well floured surface and lightly pat into a 1/2 inch thick rectangle. Fold the bottom third of the dough up and then the top third of the dough down over the bottom third, as though you are folding a letter. Gently pat the dough down to 1/2 inch thick, then fold again, letter style. Repeat the patting and folding one last time making sure your dough is about 1 inch thick.

Use a floured biscuit cutter to cut our rounds from the dough, being sure not to twist the cutter when you remove the rounds. Gently pat the scraps together and cut until you’ve used up all the dough.

Place the rounds, sides gently touching, on a baking sheet. Brush with the egg wash and bake for 13-15 minutes, or until golden brown.


  1. Melissa says:

    These look amazing!! Quick question – when you are folding the dough into thirds, is the short end of the rectangle at the top, or the long end? Or does it matter?

    1. Stephanie says:

      hi melissa,
      i folded the short ends, but i don’t think it matters. hope that helps!

  2. cynthia says:

    OH MY GOSH!! Steph!!!! Could these look any more amazing?! I love how beautifully brown and golden you let them get on top–a true biscuit pro. Thank you so much for sharing–and for being a part of the book, too! You are the best.

  3. Alice Jones says:

    These were tasty but a bit dry. Any suggestions?

    1. Stephanie says:

      hi alice,
      was the butter you used very cold? it’s really important to have extra cold butter when making biscuits. the cold butterc reates steam and pockets of air in the oven, making the biscuit fluffy and moist. otherwise, it could be that the flour ratio was off – if you have a scale, i’d recommend using it. 1 cup of flour is 120 grams, so you’d need 240 here.

      hopefully you can still enjoy them toasted with butter!

  4. Kendra says:

    Not sure what I did wrong but when I made these they didn’t rise at all, they turned out flat as pancakes lol. I made sure the butter was really cold but maybe I pressed on the dough too much when I was folding it.

    1. Stephanie says:

      it could be that your baking soda/baking powder was expired?

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