What makes a great biscuit recipe?
A great biscuit recipe is a marriage between a buttery-crunchy exterior and a fluffy-flavorful interior. This biscuit will give you both of those mouth-watering results when done correctly.
Let’s dive deeper into what makes this so good and the process of mastering your biscuit-making skills.
What are the different types of biscuits?
There are two main types of biscuits. The difference between the two is in the technique of mixing and working the gluten in the flour. Each has its preferred use.
On one side, you have drop biscuits. These biscuits are barely worked and mixed just enough to combine into a dough, before scooping into portions, chilling, and baking.
These biscuits are best for the dinner table or a snack in between meals.
On the other side, you have a folded dough. This method works the gluten and folds butter into layers, giving you a flaky biscuit. Check out these amazing flaky biscuits!
This quick and easy biscuit recipe will show you how to make the best drop biscuits with minimal effort!
What you will need
Cheesy-Green Onion Biscuits
- Baking Tray
- 2 Cups All-Purpose Flour
- 1/2 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Cup Sugar
- 1 Tsp Salt
- 1/2 Cup Smoked Mozzarella or White Cheddar
- 1/2 Bunch Green Onions
- 1/4 Tbsp Black Pepper Ground
- 1/3 Cup Butter Cold and Cubed
- 1 Cup Buttermilk Cold
- In a large bowl, mix together all of your dry ingredients. This includes the flour, baking powder, baking soda, sugar, salt, cheese, scallions, and black pepper. Use a whisk to evenly mix the ingredients.
- Next, rub in the cold and cubed butter (you may also take the cold butter and use it on a cheese grater to make it easier on mixing). Work the flour into the butter until there is no flour left uncoated. The consistency and feel of it should be completely changed into small and fluffy pellets of dough. Be careful not to overmix the dough. You want pea-sized chunks throughout your dough base.
- Following this, add the buttermilk and gently fold it with your hand. Fold the biscuit dough over itself until it has just combined. You might not need all of the buttermilk, so add and mix most of it. The dough should be wet enough to combine without leaving anything dry on the bottom of the bowl.
- Scoop the dough with an ice cream scoop into 4 oz uniform scoops.
- Gently place these on a greased baking tray. Spray the tops with butter and chill for 30 minutes in the refrigerator. We want the butter within the biscuit dough to chill down before going in that hot oven!
- Bake these biscuits at 375 degrees F for 22-24 minutes (depending on your oven). They will be ready when you gently press into them and the biscuit springs back to shape. When they come out of the oven, sprinkle with salt and finish with honey.
Having the best biscuit recipe can mean everything or nothing depending on how much attention you give to mixing the dough.
It can be rewarding or incredibly underwhelming. Use this recipe as a guide to master a simple mixing technique of rubbing the butter into the flour.
You will be able to make scones, flaky pie crusts, and even streusel with this mixing method.
Mom, if I know anything about you then you will love serving these with this Blueberry jam recipe.
If you are feeling extra adventurous, make these into breakfast sandwiches for dad for his birthday. He will love them.
Forever and ever and ever Yours,