There’s something incredibly comforting about the aroma of freshly baked biscuits wafting through the house. Just the thought of Scallion and Cheddar Cathead Biscuits brings a smile to my face—warm, flaky, and bursting with flavor. I first experimented with this recipe during a cozy Saturday in the kitchen, craving something homemade and satisfying, yet easy enough to whip up without much fuss.
These cathead biscuits are unique in their size and taste; they practically rise like fluffy clouds, thanks to the combination of two types of flour and that generous amount of butter. Rich sharp cheddar and savory scallions take them to a whole new level, making them perfect for brunch or a simple weeknight dinner. Whether you’re pairing them with a hearty soup or enjoying them straight out of the oven with a pat of butter, you’ll find they quickly become a favorite in your home. Get ready to impress your family and indulge your senses—this recipe is about to become a staple!
Why are Scallion and Cheddar Cathead Biscuits irresistible?
Warm, Fluffy Perfection: These biscuits rise sky-high, offering a delightful biscuit experience that’s both fluffy and tender.
Savory Flavor Explosion: The sharp cheddar and fresh scallions create a flavor profile that’s rich and satisfying, making every bite a joy.
Effortless Baking: With just a few simple ingredients and steps, you’ll be enjoying these heavenly treats in no time.
Versatile Enjoyment: Whether for brunch, dinner, or as a snack, they pair beautifully with soups, salads, or just a pat of butter.
Crowd-Pleasing Appeal: Perfect for entertaining or a cozy family meal, these biscuits are sure to impress everyone around the table!
Scallion and Cheddar Cathead Biscuits Ingredients
For the Biscuit Dough
• King Arthur Unbleached All-Purpose Flour – This type of flour gives the biscuits structure and helps achieve that lovely rise.
• King Arthur Unbleached Cake Flour – Soft and tender, this flour balances the texture perfectly for fluffy cathead biscuits.
• Baking Powder – The leavening agent that makes these biscuits sky-high and delightful!
• Table Salt – A must for enhancing the flavors of the scallions and cheddar.
• Granulated Sugar – Just a touch to balance out the savory flavors for a richer taste.
• Unsalted Butter – Cold butter is essential for that flaky pastry texture; never skip this step!
For the Flavor Boost
• Chopped Scallions – These add a fresh, oniony flavor that complements the cheddar beautifully.
• Sharp Cheddar Cheese – The star of the show; it brings a robust flavor and creaminess that you’ll love.
• Black Pepper – A sprinkle for a subtle kick, enhancing the savory profile of these biscuits.
For the Moisture
• Buttermilk – Key to achieving that moist and slightly sticky dough; feel free to adjust the amount based on your needs.
For the Finishing Touch
• Large Egg – Mixed with water, this egg wash gives the biscuits a beautiful golden color when baked!
Get ready for a kitchen filled with warmth and the irresistible aroma of Scallion and Cheddar Cathead Biscuits!
How to Make Scallion and Cheddar Cathead Biscuits
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Preheat your oven to 425°F. Arrange the racks in the upper and lower thirds of your oven, and line two baking sheets with parchment paper to prevent sticking.
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Combine the dry ingredients in a large mixing bowl. Whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 tablespoons baking powder, 1 teaspoon salt, and 1/4 teaspoon sugar until well blended.
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Add the cold butter. Toss in 16 tablespoons of unsalted butter, cutting it into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs with various-sized pieces.
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Mix in the flavor boosters. Stir in 1/2 cup chopped scallions, 2 cups grated sharp cheddar cheese, and 1 teaspoon black pepper, ensuring even distribution throughout the flour mixture.
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Create a well and pour in the buttermilk. Make a well in the center, add 1 1/2 cups buttermilk, and mix until the dough is crumbly. Add additional buttermilk as needed until the dough is moist and slightly sticky.
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Knead the dough gently. Turn the dough onto itself in the bowl until it comes together. Pat it down to resemble bread dough and lightly dust with all-purpose flour.
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Scoop the dough onto prepared sheets. Using a 1/3-cup measuring cup or a scone scoop, scoop rounded mounds (about 100g each) onto the baking sheets, spacing them at least 1 inch apart.
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Flatten the biscuits gently. With lightly floured hands, flatten each mound to about 1 1/2 inches tall to ensure they rise beautifully while baking.
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Brush the tops with egg wash. Lightly apply the egg wash (made from 1 large egg beaten with 1 tablespoon water) to the tops of the biscuits, then bake for 25 to 30 minutes until golden brown. Enjoy warm or at room temperature!
Optional: Serve warm with a dollop of butter for an extra treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Scallion and Cheddar Cathead Biscuits are perfect for meal prep enthusiasts! You can mix the dry ingredients and cut in the cold butter up to 24 hours in advance, storing the mixture in an airtight container in the fridge to keep it fresh. Additionally, you can grate the cheese and chop the scallions up to 3 days ahead; just refrigerate them in separate containers. When you’re ready to bake, simply combine the prepared dry ingredients with the buttermilk and additional mix-ins. Bake following the original instructions, and you’ll have delicious, homemade biscuits ready in no time—just as fluffy and flavorful, saving you precious moments during busy weeknights!
Tips for the Best Scallion and Cheddar Cathead Biscuits
• Butter Temperature Matters: Use cold butter for that flaky texture. Room temperature butter won’t achieve the same delightful rise.
• Don’t Overmix: Once you add the buttermilk, mix just until combined. Overmixing can lead to tough biscuits rather than the tender delicacies you desire.
• Use Fresh Ingredients: Ensure your baking powder is fresh. Old leavening agents won’t give your biscuits the lovely height and fluffiness they’re known for.
• Correct Baking Time: Keep an eye on your biscuits towards the end of the baking time. They should be golden brown; underbaking could result in a doughy texture.
• Experiment with Add-Ins: Feeling adventurous? Add in crispy bacon bits or diced jalapeños to the scallion and cheddar cathead biscuits for an extra flavor twist!
• Cool Before Serving: Allow biscuits to cool slightly before serving. This helps them firm up while ensuring they stay soft and tender inside.
What to Serve with Scallion and Cheddar Cathead Biscuits?
There’s nothing quite like the enticing warmth of fresh biscuits to complete your meal. Elevate your dining experience with these delightful pairings that complement the rich flavors of your homemade biscuits.
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Creamy Tomato Soup: This classic pairing brings a comforting, velvety texture that balances the savory biscuits perfectly. Dip and indulge in each spoonful!
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Garden Salad with Vinaigrette: A refreshing crunch complements the buttery richness of the cathead biscuits, adding a lightness to your meal. Toss in some feta for a flavor boost!
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Honey Butter: Sweet and creamy, this luscious topping takes your biscuits to the next level, creating a delightful contrast with the savory cheese and scallions.
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Grilled Chicken: Tender and flavorful chicken seasoned to perfection makes for a hearty main dish. The biscuits serve as an excellent side, soaking up all the delicious juices.
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Beef Stew: A warm, hearty stew pairs beautifully with the flaky texture of your biscuits. They’re perfect for sopping up every last drop of that savory broth!
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Mimosa: Kick off brunch with a bubbly mimosa! The citrus brightness enhances the flavors of the biscuits, making it a cheerful and refreshing duo.
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Baked Macaroni and Cheese: For a cozy comfort food experience, this cheesy side hugs every bite of biscuit, creating a satisfying and indulgent meal.
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Clam Chowder: Creamy and rich, this chowder offers a delightful taste of the sea, and the biscuits are just perfect for dipping in andEnjoying every mouthful.
By exploring these pairings, you can create a full meal that warms hearts and brings smiles around the table—perfect for any occasion!
Scallion and Cheddar Variations
Feel free to get creative and customize these delightful biscuits to suit your taste buds!
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Cheese Swap: Try different cheeses like gouda or pepper jack for a unique twist on flavor and creaminess.
- Herb Infusion: Add 1 tablespoon of fresh chopped herbs like dill or basil for an aromatic finish that complements the scallions beautifully.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper to bring some heat to your savory biscuits.
- Bacon Lover: Incorporate cooked, crumbled bacon for a smoky richness that pairs perfectly with the cheese and scallions.
- Garlic Nice: Blend in minced garlic for a delicious punch of flavor that elevates each bite to new heights of savory goodness.
- Gluten-Free: Use a gluten-free flour blend to make them suitable for gluten-sensitive family members without sacrificing taste.
- Cinnamon Sugar: For a sweet twist, sprinkle a little cinnamon sugar on top before baking for a delightful contrast to the savory flavors.
Your kitchen is about to be filled with wonderful variations that will excite your palate! Enjoy experimenting!
How to Store and Freeze Scallion and Cheddar Cathead Biscuits
Room Temperature: Leftover biscuits can be stored at room temperature for up to 2 days in an airtight container to maintain their freshness.
Fridge: For longer storage, keep them in the fridge for up to 4 days in an airtight container. Reheat in the microwave or oven to regain their original warmth and texture.
Freezer: For maximum freshness, freeze the biscuits for up to 3 months. Wrap each biscuit tightly in plastic wrap, then place in a freezer bag. Thaw in the refrigerator overnight before reheating.
Reheating: To enjoy them warm again, reheat in a preheated oven at 350°F for about 10 minutes or until heated through. Perfect for those cozy moments!
Scallion and Cheddar Cathead Biscuits Recipe FAQs
What type of flour should I use for the best results?
Absolutely! For these Scallion and Cheddar Cathead Biscuits, I recommend using King Arthur Unbleached All-Purpose Flour combined with King Arthur Unbleached Cake Flour. The all-purpose flour gives them the structure while the cake flour adds tenderness, leading to that wonderful, fluffy texture we love in cathead biscuits.
How should I store leftover biscuits?
You can store leftover biscuits at room temperature for up to 2 days in an airtight container to keep them fresh. If you want to prolong their life, refrigerate them for up to 4 days. Reheat them in the microwave or the oven to bring back their delightful warmth!
Can I freeze scallion and cheddar cathead biscuits?
Yes, indeed! To freeze the biscuits, wrap each one tightly in plastic wrap and place them in a freezer bag for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight. Reheat in a preheated oven at 350°F for about 10 minutes to enjoy the fresh-from-the-oven flavor again!
What if my dough is too crumbly?
Very good question! If your dough seems too crumbly and isn’t coming together, simply add a little more buttermilk, one tablespoon at a time, until the dough is moist and slightly sticky. Remember, you want a dough that holds together but isn’t overly wet; finding that sweet spot is key!
Are these biscuits safe for pets?
While the ingredients in scallion and cheddar cathead biscuits are safe for human consumption, avoid giving them to pets, especially dogs. Ingredients like butter and cheese can be high in fat, and scallions belong to the allium family, which is toxic to dogs and cats. Always keep your furry friends’ safety in mind!
What if I don’t have any scallions?
No worries at all! If you’re out of scallions, you can substitute them with chopped chives or green onions for a similar flavor. Alternatively, adding finely diced bell peppers or even cooked bacon bits can create a delicious twist on the classic recipe!
Savory Scallion and Cheddar Cathead Biscuits You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Arrange the racks in the upper and lower thirds of your oven, and line two baking sheets with parchment paper to prevent sticking.
- Combine the dry ingredients in a large mixing bowl. Whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 tablespoons baking powder, 1 teaspoon salt, and 1/4 teaspoon sugar until well blended.
- Add the cold butter. Toss in 16 tablespoons of unsalted butter, cutting it into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs with various-sized pieces.
- Mix in the flavor boosters. Stir in 1/2 cup chopped scallions, 2 cups grated sharp cheddar cheese, and 1 teaspoon black pepper, ensuring even distribution throughout the flour mixture.
- Create a well and pour in the buttermilk. Make a well in the center, add 1 1/2 cups buttermilk, and mix until the dough is crumbly. Add additional buttermilk as needed until the dough is moist and slightly sticky.
- Knead the dough gently. Turn the dough onto itself in the bowl until it comes together. Pat it down to resemble bread dough and lightly dust with all-purpose flour.
- Scoop the dough onto prepared sheets. Using a 1/3-cup measuring cup or a scone scoop, scoop rounded mounds (about 100g each) onto the baking sheets, spacing them at least 1 inch apart.
- Flatten the biscuits gently. With lightly floured hands, flatten each mound to about 1 1/2 inches tall to ensure they rise beautifully while baking.
- Brush the tops with egg wash. Lightly apply the egg wash (made from 1 large egg beaten with 1 tablespoon water) to the tops of the biscuits, then bake for 25 to 30 minutes until golden brown. Enjoy warm or at room temperature!