Scallion and Cheddar Cathead Biscuits

• 

  Total Time

  Prep: 25 min. Bake: 25 min.
• 

  Makes

  12 servings

Ingredients

• 1-1/2 cups (188 grams) all-purpose flour
• 1-1/2 cups (188 grams) cake flour
• 1/4 teaspoon sugar
• 2 tablespoons (26 grams) baking powder
• 1 teaspoon fine sea salt
• 1 cup (227 grams) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (30 grams) chopped scallions
• 2 cups (227 grams) shredded sharp cheddar cheese
• 1 teaspoon freshly ground pepper
• 1-1/2 to 2 cups (355 to 473 milliliters) buttermilk, room temperature
• 1 large egg, beaten, room temperature

id="metadata5"> image/svg+xml Text Ingredients

Directions

• Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment.
• In a large bowl, whisk together flours, sugar, baking powder and salt. Add butter; toss to coat. Cut in butter using a pastry blender, or pinch it with your fingertips, smearing it into the flour. You should have various-sized pieces of butter ranging from coarse sandy patches to flat shaggy pieces to pea-sized chunks. Stir in the scallions, cheese and pepper.
• Make a well in the center, pour in 1-1/2 cups buttermilk and gently mix until mixture is crumbly but starting to come together into a shaggy mass. If the dough still looks too dry, add up to 1/2 cup more buttermilk. The dough should be moist and slightly sticky.
• Turn the dough onto itself a few times until it forms a mass. Gently pat down the dough until it resembles a loaf of bread. Dust the top lightly with flour.
• Using a 3-ounce (89ml) ice cream scoop, portion dough 1-inch apart onto the prepared baking sheet. Gently flatten biscuits.
• Lightly brush the tops with beaten egg. Bake, rotating pan halfway through, until biscuits are golden brown, 25-30 minutes.

Nutrition Facts

1 biscuit: 351 calories, 23g fat (13g saturated fat), 76mg cholesterol, 591mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 9g protein.

source https://www.tasteofhome.com/recipes/scallion-and-cheddar-cathead-biscuits/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: