Cheddar Scallion Drop Biscuits

"These rustic biscuits they perfect to serve along side soup on a cold day. I found that these biscuits are better when they are cooled slightly then straight at of the oven."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Cupcake-Princess photo by Cupcake-Princess
Ready In:
27mins
Ingredients:
12
Yields:
12 biscuits
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ingredients

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directions

  • Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
  • Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
  • Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

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Reviews

  1. Easy and delicious. I did not have any scallions so I used rosemary instead. Still tasted wonderful.
     
  2. I found this dough too thick to drop but it cut beautifully. It made scrumptious savory biscuits that were tall and very light textured with a great very thin crust that has a slight, almost, crispness to it. They will be perfect with soups, chicken or anything in fact. :D
     
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Tweaks

  1. Easy and delicious. I did not have any scallions so I used rosemary instead. Still tasted wonderful.
     

RECIPE SUBMITTED BY

I don't really like to cook that much, but I love to bake. My favorite thing to do is bake yummy homemade cupcakes, brownies, cookies, and more. I enjoy eating bake goods as much as making them! I have a sweet Miniature Schnazer named Oliver that we adopted from the animal shelter. I like to collect old cookbooks, the oldest one I have is from 1913. My favorite magazines are Bon Appitite and Martha Stewart's Every Day Food. I just became a Certified Nursing Assistant. Around my house i'm known as the pissed off baker because when I bake you better stay out of the kitchen!!!
 
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