Cheddar Scallion Serrano Biscuits
on Nov 18, 2024
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Buttery and flaky, with that kick of heat from the serranos and a hint of sharp cheddar, these white Cheddar Scallion Serrano Biscuits are delicious! There are some recipes that make all the time in the kitchen worthwhile, and for us, this is one of them! And they’re actually much easier to make than you think.
Team them up with Mushroom Pot Pie or pick from one of our favorite comforting soups- Habanero White Cheddar Broccolini Soup or Lemon White Bean Chicken Soup. Or you can pair these biscuits with Poblano Beef and Bean Chili.
Why You’ll Love This Recipe
Finding the right balance of flavors of the cheese, scallions, and serrano peppers was crucial, and that’s what we managed to do with this recipe.
- Our cut-and-stack method of making these Cheddar biscuits gets those perfect tall biscuits with that soft interior.
- We used white Cheddar here, for that extra sharp cheese flavor. It complements the flavor of the peppers and the scallions.
- The biscuits get brushed with some melted butter right as they’re out of the oven, for that perfect rich, golden crust and a hint of shine.
- Flipping the baking pan halfway through the cooking time gives all the biscuits the light golden brown color you’re looking for.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Butter: We used cold unsalted butter. It lends a beautiful richness to the biscuits.
Dry Ingredients: Our dry ingredients are composed of flour, baking powder, sugar and kosher salt. The baking powder will help the biscuits rise when being baked, and the sugar provides a balance to all the savory ingredients.
Sharp Cheddar Cheese: This is one of the key components of the recipe. Use a good quality sharp white Cheddar cheese!
Buttermilk: To bring the mixture together. This also adds a tangy flavor to the biscuits.
Serranos: Minced serrano peppers bring that kick of heat to the biscuits. Remove the seeds if you prefer the biscuits a bit less spicy.
Scallions: Chopped fresh scallions lend the biscuits texture and freshness.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Substitute the white Cheddar cheese for any Cheddar cheese if you want to. It’s best to shred it from the block instead of buying pre-shredded cheese, which has some anti-caking agents too.
- Don’t have Serrano peppers? Experiment with Jalapeños, Poblanos, or any other peppers of your choice.
- If you don’t have buttermilk, you can thin out some Greek yogurt with a bit of water to get a buttermilk-like consistency and use it instead.
- Avoid over mixing the batter after adding the buttermilk. You want the dough to look shaggy and uneven. This will help you get the perfect flaky layers on your biscuits.
- While we are opting to cut our own biscuits using a pastry cutter/dough scraper, you can also use a biscuit cutter, if you prefer.
- Storing: If you have some leftover biscuits, you can store them at room temperature in an airtight container for up to 3 days, and then reheat them in the microwave or oven whenever you want to enjoy them. To have a supply of biscuits ready to be baked, you can make these in a big batch and freeze them for later too! Just make sure you use a freezer-safe bag or container to keep the freezer burn away.
How to Make Cheddar Scallion Serrano Biscuits
Step 1: Preheat your oven to 425°F. In a large bowl, lightly toss your dry ingredients together: flour, baking powder, sugar, salt, cheddar, scallions and serranos.
Step 2: Add in your butter, and with your fingers, work the butter into the flour mixture. Slowly pour in the buttermilk, in two batches, gently stirring with a spoon or spatula.
Step 3: Transfer the dough onto a lightly floured surface, and using a bench scraper, gently pat the dough into a 1-inch thick rectangle. Cut the dough into fours, placing each piece of dough on top of the other, so there are 4 square doughs stacked on each other.
Step 4: Pat down this stacked dough back into a 1-inch thick rectangle. Repeat this step 3 to 4 times to establish all your biscuits layers. Cut your biscuits evenly into 9 square biscuits, 1-inch thick.
Step 5: Transfer your biscuits to your prepared baking sheet, and transfer to the freezer for 15 minutes. Then transfer to the preheated oven on the middle-to-highest rack, and bake for 20 to 25 minutes, depending on the heat of your oven.
Step 6: Halfway through cooking, flip the sheet pan the other way to allow even browning on all of your biscuits. Remove them from the oven and butter the tops of your biscuits with a brush using your melted butter.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve these biscuits? Check out the below!
- Soups & Stews: Serve those fluffy and buttery biscuits with soups like Roasted Red Pepper and Tomato Soup, Broccoli Soup with Crème Fraîche, or some classic Potato Leek and Cheddar Soup.
- Dinner: These biscuits can be a great side for Rosemary Garlic Turkey Gravy, served with Brown Sugar and Butter Roasted Turkey Breast.
- Breakfast: Go beyond the typical scrambled eggs pairing and serve these biscuits with Eggs En Cocotte or some Pesto Eggs.
Cheddar Scallion Serrano Biscuits FAQs
You can! We haven’t tried this recipe using gluten-free flour, but we know King Arthur gluten-free flour is a great alternative to regular flour.
You can, but you shouldn’t. This extra step takes just 15 minutes, but it’s well worth it to get those perfect fluffy biscuits.
To get the biscuits to rise perfectly, make sure you use baking powder that is well within its expiration date. Old leavening agents lose their effectiveness, and you won’t get that rise you’re looking for.
More Bread Recipes
If you do make this Cheddar Scallion Serrano Biscuits recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Cheddar Scallion Serrano Biscuits
Ingredients
- 1/2 cup cold unsalted butter, 1 stick, 115 grams, plus 2 tablespoons melted
- 2 1/2 cups all-purpose flour, 313 grams
- 1 tablespoon baking powder, 15 grams
- 1 teaspoon white granulated sugar, 6 grams
- 1 teaspoon kosher salt, 3 grams Diamond Crystal Kosher Salt
- 1 cup sharp white cheddar cheese, shredded, 125 grams
- 1/3 cup finely chopped scallions, about 1 bundle
- 2 serrano peppers, minced, about 2 tablespoons, seeded if you want it less spicy
- 1 cup buttermilk
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Cube cold butter, and set aside in a small bowl in the fridge.
- In a large bowl, lightly toss your dry ingredients together: flour, baking powder, sugar, salt, cheddar, scallions and serranos.
- Add in your butter, and with your fingers, work the butter into the flour mixture. It should resemble rough crumbs. Press down the butter cubes between your thumb and index finger to help get everything into the flour. You want small, almost pea-sized bits of butter tossed throughout the dough.
- Slowly pour in the buttermilk, in two batches, gently stirring with a spoon or spatula until the dough somewhat stays together. The dough will be shaggy and textured. Don’t worry, this is what we want! Be careful not to overmix.
- Transfer the dough onto a lightly floured surface, and using a bench scraper, gently pat the dough into a 1-inch thick rectangle. Cut the dough into fours, placing each piece of dough on top of the other, so there are 4 square doughs stacked on each other. Now, pat down this stacked dough back into a 1-inch thick rectangle. Repeat this step 3 to 4 times to establish all your biscuits layers.
- Cut your biscuits evenly into 9 square biscuits, 1-inch thick.
- Transfer your biscuits to your prepared baking sheet, and transfer to the freezer for 15 minutes.
- Then transfer to the preheated oven on the middle-to-highest rack, and bake for 20 to 25 minutes, depending on the heat of your oven. Halfway through cooking, flip the sheet pan the other way to allow even browning on all of your biscuits.
- Once your biscuits form a golden brown crust and are cooked through, remove them from the oven and butter the tops of your biscuits with a brush using your melted butter. Serve warm.
Notes
- It’s best to shred your cheese from a block instead of buying pre-shredded cheese, which has some anti-caking agents.
- If you don’t have buttermilk, you can thin out some Greek yogurt with a bit of water to get a buttermilk-like consistency and use it instead.
- Storing: If you have some leftover biscuits, you can store them at room temperature in an airtight container for up to 3 days, and then reheat them in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe took rounds and rounds of testing to get right! It is SOO flaky, and buttery, with a kick of heat from the peppers. I hope you love it!