Go Back

Cheddar Scallion Biscuits

Lisa Bryan
Fluffy, cheesy, and savory.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Servings 8 medium-large rounds


  • mixing bowl
  • cheese grater
  • knife or table scraper
  • pastry cutter (or fork)
  • 2 clean hands
  • parchment paper on a baking sheet
  • biscuit cutter (or cookie cutter)


  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½ cup butter
  • ½ cup milk
  • ¼ cup yogurt
  • 1 cup shredded cheddar cheese
  • 1 bunch scallions (¼ cup of ¼ inch cut)


  • Preheat oven to 425.
  • In a mixing bowl, combine dry ingredients including flour, baking powder, baking soda, and salt.
  • Using the pastry cutter, cut in the diced butter, yogurt, and milk. Add up to ½ cup more milk if the dough is dry and crumbly. Fold in cheese and chopped onions.
  • Lightly flour a clean work surface. Spill contents of bowl and start to combine by squishing together. This will come together as one lightly sticky ball.
    With the dough ball, make a flat circle about ½ inch tall.
  • Use your biscuit cutter (must be a sharp cutter) and cut up to 8 large rounds. Brush with milk on top.
  • Cook for 10-12 minutes.
    Eat while warm. Save up to a week (good luck). Freeze up to a month.