Cheddar Scallion & Thyme Buttermilk Biscuits
Cheddar Scallion & Thyme Buttermilk Biscuits
Flaky buttermilk biscuits layered with sharp cheddar, fresh scallions, and thyme, baked over a layer of cheese that caramelizes into a crisp, savory crust. The bottoms turn into this golden cheese cracker, while the centers stay tender and buttery.
Ingredients & Instructions
- 1
- 1 1/2 c all purpose flour
- 1/2 c cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp granulated sugar
- 1 1/2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tb fresh thyme leaves
In a large bowl, whisk all of the above ingredients.
- 2
- 9 tb european-style unsalted butter, frozen & grated
Gently toss the frozen grated butter into the flour mix until just coated.
- 3
- 1 c vermont sharp cheddar, shredded plus more for baking
- 1/2 heaping c scallions, thinly sliced
Add the cheddar and scallions and gently coat with the flour.
- 4
- 3/4 c buttermilk, cold (more as needed)
- 2 tb heavy cream, cold
Make a well in the center, and add in the buttermilk and heavy cream. Using a bench scraper, gently work the flour into the middle. The dough will still be shaggy. Turn the dough out onto a work surface and gently fold the dough unto itself to create layers. Wrap in plastic wrap and refrigerate for 30 minutes.
- 5
- egg wash, for brushing
- clarified butter, for brushing
Preheat oven to 425 F.
On a lightly floured work surface, gently pat the dough down into a rectangle that’s about 1 1/2 inches thick. Cut the biscuits into 6 or 8 squares. On a baking sheet lined with parchment paper, add 6 or 8 mounds of grated cheddar. Add a biscuit onto each cheese mound. Place the biscuits in the freezer or fridge for about 20 minutes to lightly firm up.
Brush the tops of the biscuits with egg wash and bake for 18-22 minutes, rotating halfway through baking. Once down, brush with clarified butter.
Cheddar Scallion & Thyme Buttermilk Biscuits
Flaky buttermilk biscuits layered with sharp cheddar, fresh scallions, and thyme, baked over a layer of cheese that caramelizes into a crisp, savory crust. The bottoms turn into this golden cheese cracker, while the centers stay tender and buttery.
Ingredients & Instructions
- 1 1/2 c all purpose flour
- 1/2 c cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp granulated sugar
- 1 1/2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tb fresh thyme leaves
In a large bowl, whisk all of the above ingredients.
- 9 tb european-style unsalted butter, frozen & grated
Gently toss the frozen grated butter into the flour mix until just coated.
- 1 c vermont sharp cheddar, shredded plus more for baking
- 1/2 heaping c scallions, thinly sliced
Add the cheddar and scallions and gently coat with the flour.
- 3/4 c buttermilk, cold (more as needed)
- 2 tb heavy cream, cold
Make a well in the center, and add in the buttermilk and heavy cream. Using a bench scraper, gently work the flour into the middle. The dough will still be shaggy. Turn the dough out onto a work surface and gently fold the dough unto itself to create layers. Wrap in plastic wrap and refrigerate for 30 minutes.
- egg wash, for brushing
- clarified butter, for brushing
Preheat oven to 425 F.
On a lightly floured work surface, gently pat the dough down into a rectangle that’s about 1 1/2 inches thick. Cut the biscuits into 6 or 8 squares. On a baking sheet lined with parchment paper, add 6 or 8 mounds of grated cheddar. Add a biscuit onto each cheese mound. Place the biscuits in the freezer or fridge for about 20 minutes to lightly firm up.
Brush the tops of the biscuits with egg wash and bake for 18-22 minutes, rotating halfway through baking. Once down, brush with clarified butter.
