Cheese Scallion Biscuits

I love biscuits because they are fast.  These are extra special because they have a little monterey jack cheese and green scallions.  They are great with dinner, or with a bowl of soup for lunch or split one open for a Breakfast Egg Sandwich.  If you have any leftovers – they freeze well.  Using a gluten free flour mixture can provide a gluten free option.

cheese and scallion biscuits

Cheese Scallion Biscuits
Serves 14
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Prep Time
15 min
Prep Time
15 min
  1. 2-1/2 cups of flour (I use White Spelt)
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/2 Tbsp of sugar
  5. I stick of butter - cold and cut into squares
  6. 2/3 cup monterey jack cheese, shredded
  7. 1/2 cup green onions, chopped
  8. 1 egg, slightly beaten
  9. 2/3 cup milk (I use unsweetened almond milk)
  10. Parchment Paper
  11. For Gluten Free Version - I like Authentic Foods Multi-Blend Gluten Free Flour - It can be substituted for flour cup for cup
  1. Preheat oven to 450 degrees. Place parchment paper on cookie sheet.
  2. Mix dry ingredients together in large bowl. Add cold butter and mix until crumbly.
  3. Add in cheese and onion and stir to coat.
  4. In a small bowl, mix egg and milk. Add into dry ingredients and mix well until it holds together being mindful not to over mix.
  5. Place dough onto floured counter top and knead a few times. Add a little flour if needed.
  6. Roll 1/2 inch thick and cut with desired cookie cutter. Place decorative marks using a fork.
  7. Place on prepped lined cookie cutter and bake for 10-12 minutes or until biscuits are golden.
  8. Cool on rack. Split and enjoy with butter.
  1. Note: The secret to a tender biscuit is not to overwork the dough.
Deliciously Inspired

Cheese Onion Biscuit Collagle