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 Scallion Biscuits
2013-07-18 20:52:36
Serves 14
Prep Time
15 min
Ingredients
- 2-1/2 cups of flour (I use White Spelt)
- 3 tsp baking powder
- 1 tsp salt
- 1/2 Tbsp of sugar
- I stick of butter - cold and cut into squares
- 2/3 cup monterey jack cheese, shredded
- 1/2 cup green onions, chopped
- 1 egg, slightly beaten
- 2/3 cup milk (I use unsweetened almond milk)
- Parchment Paper
- For Gluten Free Version - I like Authentic Foods Multi-Blend Gluten Free Flour - It can be substituted for flour cup for cup
- http://www.amazon.com/grocery-gourmet-food/dp/B00112CND8
Instructions
- Preheat oven to 450 degrees. Place parchment paper on cookie sheet.
- Mix dry ingredients together in large bowl. Add cold butter and mix until crumbly.
- Add in cheese and onion and stir to coat.
- 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.
- Place dough onto floured counter top and knead a few times. Add a little flour if needed.
- Roll 1/2 inch thick and cut with desired cookie cutter. Place decorative marks using a fork.
- Place on prepped lined cookie cutter and bake for 10-12 minutes or until biscuits are golden.
- Cool on rack. Split and enjoy with butter.
Notes
- Note: The secret to a tender biscuit is not to overwork the dough.
Deliciously Inspired http://www.deliciouslyinspired.com/
