Cheddar & Scallion Biscuits with Maple Butter
I first tried American biscuits in pastry school and I’ve loved them ever since! They are flaky, buttery and so delicious. These ones are inspired by the biscuits I had at Kitchen social in Cleveland. It’s got cheddar cheese and scallions and then topped with maple butter and flaky sea salt making it so good. There are just so many flavors in play. It makes a perfect breakfast side with eggs or baked beans or creamy corn! It is also a lovely addition to an afternoon tea or snack or even dinner. Made in one bowl they are so easy to make, and are a must-try! They are also eggless.
Happy Baking!
Servings: 6-9 biscuits
Prep Time: 20-30 mins
Baking Time: 20 mins
Total Time: 1 hour
Ingredients:
Biscuits:
3 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp castor sugar
1.5 tsp salt
100g unsalted frozen butter grated, about 7 tbsp butter
1 cup + 2 tbsp buttermilk
2/3 cup shredded cheddar cheese
1 full scallion & 2 greens of Scallions chopped
Topping:
1 tbsp Brown sugar
1 -1.5 tbsp softened Butter to brush on the pan and brush on top
1/2 tbsp flaky sea salt
Maple butter:
3-3.5 tbsp softened butter
1.5 tbsp maple syrup
Directions:
Take butter and grate it. Freeze it till you need it.
Preheat the oven to 425F. Lightly grease a cast iron pan or pan of your choice.
Maple butter: In a bowl mix softened butter with maple syrup and whisk together till combined. Keep aside.
Biscuits: In a wide mixing bowl, add the flour, baking powder, baking soda, salt, and sugar, and whisk them together.
Add the frozen butter and work it into the flour using your hands and break it into the flour. The butter should be maximum the size of a small pea. The flour should look coarse like wet sand.
Add the cheddar cheese, and, scallions, and mix them into the mixture.
Make a well and pour the buttermilk into it. Mix the dough gently in the bowl till almost combined.
Transfer the dough onto a work counter. The dough will be sticky but knead gently. Do not over-mix the dough.
Shape the dough into a rough rectangle and fold it over itself. Press down with your hands and shape it into a rough rectangle again. Repeat till you fold it 4 times over itself.
After the 4 folds shape it into a rough rectangle again about 1-1.5 inches thick.
Using a cutter or bowl cut the rectangle into circles. You can refold and cut another set of circles. I get 6-9 medium biscuits from this recipe.
Place them in the greased pan.
Brush butter over the scones and sprinkle some brown sugar over them.
Bake at 425F for 19-22 mins till golden brown and cooked through. Rotate the pan mid-way!
Let it rest for 1-2 mins. Top with the prepared maple butter. Sprinkle flaky sea salt over it.
Notes/Tips:
Make sure you use cold butter and don’t break it in completely in the flour. Let it be mostly broken in but lets some pieces stay.
You can add leeks and roasted shallots to it too. It tastes so good.
While making be sure to rotate the pan mid-way so that all the biscuits cook evenly.
These are best had fresh. You can reheat them but they can dry out. Make sure they are kept in an airtight container. I have baked them from before-I baked them till almost done, 1-2 mins left. When I served sliced it in half and reheat it.
Don’t skip the maple butter and flaky sea salt.
