Easy Savory Biscuits
User Reviews
5
Easy Savory Biscuits
Description
These Easy Savory Biscuits feature a mix of flour, baking powder, salt, sugar, and cold diced butter pulsed to coarse crumbs, then combined with chopped green onions and cheddar cheese. Buttermilk is stirred in just until the dough is moist and slightly tacky, preserving tenderness without overworking. The dough is shaped into a rectangle and layered by cutting and stacking, encouraging flaky layers when baked.
Baked at 425°F, the biscuits develop a golden crust with tender interiors accentuated by the mild sharpness of cheddar and fresh green onion bites. This method balances a flaky yet soft crumb with savory flavors.
These biscuits can accompany meals or be eaten on their own. They can be stored at room temperature briefly or refrigerated to last a few days, with reheating instructions offering crisping options in the oven or toaster oven. The recipe also supports freezing unbaked biscuits for months, baking directly from frozen with a slightly longer bake time.
Following storage and reheating guidelines helps maintain the desirable texture and flavor of the biscuits for multiple servings beyond the initial bake.
Ingredients
- 250g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon pink Himalayan salt or kosher salt
- 1 teaspoon sugar
- 1 tick unsalted butter diced, cold
- ¾ cup buttermilk or whole milk
- ½ cup green onion chopped, or fresh chives
- ½ cup mild cheddar cheese grated or shredded Mexican blend cheese
Instructions
- Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions and cheese; toss to combine.
- Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- After cooling, store biscuits in an airtight container at room temperature up to 2 days, separating layers with parchment to prevent sticking.
- Refrigerate biscuits for up to 5 days, noting this may slightly densify the texture.
- Reheat refrigerated biscuits in a 350°F oven for 5-7 minutes or toast gently in a toaster oven to restore crispness.
- Unbaked biscuits can be frozen for up to one month; bake from frozen adding a few minutes to baking time without thawing.
- Microwave reheating is possible but best combined with a brief oven finish to maintain texture.
User Reviews
Overall Rating
5
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