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Baking recipe · from the recipe book

Flaky Cheddar Green Onion Buttermilk Biscuits

Tall, buttery biscuits with crisp golden tops and peel-apart layers, studded with sharp cheddar and fresh, mild green onion.

Flaky Cheddar Green Onion Buttermilk Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp15 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp5 gSalt
  • 2 tsp8 gGranulated sugar
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ¾ cup185 gUnsalted butterdivided: 170 g very cold and cut into 1/2-inch cubes, 15 g melted
  • 1⅓ cups shredded150 gCheddar cheesesharp, coarsely shredded and kept cold
  • 2 medium30 gGreen onionsgreen parts thinly sliced like chives
  • 1¼ cups (300 ml)300 gButtermilk, low-fatvery cold

Steps

  1. Chives aren't in the pantry, so thinly sliced green onion tops stand in for them. Prepare everything first: cube the cold portion of butter (170 g) and freeze the cubes for 10 minutes, shred the cheddar, slice the green onion, and keep the buttermilk in the fridge until needed.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, garlic powder and black pepper.
  3. Add the cold butter cubes to the flour mixture and cut them in with a pastry cutter or your fingertips until most pieces are pea-sized, with some flattened flakes the size of small coins left.
  4. Toss the cheddar and green onion into the butter-flour mixture until evenly coated.
  5. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms with some dry bits remaining.
  6. Turn the dough onto a floured counter and pat it into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it a quarter turn, and pat it out again. Repeat the fold-and-pat 3 more times for 4 folds total to build flaky layers.
  7. Pat the dough to a 1-inch-thick rectangle, about 8 by 6 inches. Cut it into 12 squares with a sharp knife, pressing straight down without twisting.
  8. Set the biscuits close together, edges almost touching, on a parchment-lined baking sheet and chill them in the fridge for 15 minutes. Meanwhile, preheat the oven to 425°F (220°C).
  9. Melt the remaining portion of butter (15 g) and brush it over the tops of the chilled biscuits.
  10. Bake for 16 to 20 minutes, until tall, deep golden on top and the bottoms are browned, and any cheese peeking out is crisp.
  11. Cool the biscuits on a rack for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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