Cheese and Spring Onion Biscuits
Ingredients
Makes 8
400g plain flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp black pepper
1/2 tsp salt
100g unsalted butter, cubed
100g thinly sliced spring onions
120g of Westcombe cheddar cheese, grated
240ml buttermilk
1 tbsp unsalted butter, melted
How to make it
These Cheese and Spring Onion Biscuits are American style ‘biscuits’, a bit more like a scone. Ideal if you’re making a thanksgiving dinner!
- Preheat oven to 220°C (200°C fan)
- Line a baking sheet with parchment paper
- Combine the dry ingredients: flour, baking powder, baking soda, black pepper, and salt
- Using your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly
- Stir in the chopped spring onions
- Add half of the cheese
- Add 3/4s of the buttermilk, and stir just until dough comes together
- Adding the rest of the buttermilk, 1 tablespoon at a time, if necessary
- You’re looking for a dough that is neither sticky nor crumbly
- Transfer dough to a lightly floured surface, and knead a few times to bring dough together
- Grease a 9 inch cake tin
- Sprinkle some of the remaining cheddar into the tin
- Place the dough into the tin, pushing up to the sides
- Pre-cut the dough into 8 triangles
- Brush tops with melted butter
- Sprinkle the remaining cheese over the top
- Bake these Cheese and Spring Onion biscuits until golden brown, approx. 15 minutes.
Original Recipe from Food & Wine
Other recipes
This Garlic and Blue Cheese Beer Bread is one of our most popular recipes. It uses Cropwell Bishop Stilton which you’ll find in The Best Dad in the World Box. Serve this cheesy, garlicky bread warm with a knob of butter.
