Cheddar-Scallion Buttermilk Biscuits

No kneading, no rolling required to make these tasty, tender biscuits. They’re the perfect sidekick to soups, chili, and stews, but equally good with a drizzle of honey for a sweet-savory bite.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.

Step: 2

Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.

Step: 3

Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.

Step: 4

Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.

Step: 5

Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

Per Serving: 167 calories; protein 3.7g; carbohydrates 13.1g; fat 11.2g; cholesterol 30.4mg; sodium 308.9mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.