Buttery Cheddar Biscuits with Fresh Green Onion

Flaky • Buttery • Cheesy • Bakery-Style Comfort

These Green Onion and Cheddar Biscuits are buttery, flaky, and packed with sharp cheddar cheese and fresh scallions. Perfect with soups, breakfast, or barbecue dinners.

A Cozy Homemade Biscuit Recipe

There’s something magical about homemade biscuits fresh from the oven. The aroma of butter and melted cheese fills the kitchen, the edges turn golden and crisp, and the inside stays tender and fluffy.

These savory biscuits combine sharp cheddar cheese with fresh green onions for a bold, comforting flavor that works beautifully for breakfast, brunch, or dinner. The folding technique creates delicate flaky layers, giving them that irresistible bakery-style texture.

Serve them warm with butter, alongside soup or chili, or even as the base for a breakfast sandwich.

Why You'll Love These Biscuits

• Flaky bakery-style layers
• Loaded with sharp cheddar flavor
• Fresh green onion brightness
• Perfect with soups, eggs, or BBQ
• Golden cheesy crust on top

Quick Recipe Snapshot

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes
Servings	12 biscuits
Category	Bread / Biscuit
Cuisine	American
Difficulty	Easy

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon granulated sugar
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon salt
• 8 tablespoons cold butter, cut into cubes
• 1 ¼ cups shredded cheddar cheese (divided)
• ½ cup chopped green onion
• ½ cup buttermilk
• ⅓ cup whole milk (approximately)
• 1 tablespoon melted butter

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add the chilled butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Stir in 1 cup of shredded cheddar cheese and the chopped green onions.
4. Add the buttermilk and gradually mix in the milk, beginning with ¼ cup. Continue until a soft sticky dough forms.
5. Cover the dough and allow it to rest for 30 minutes.
6. Preheat oven to 425°F (220°C) and place the rack in the top third of the oven.
7. Transfer the dough to a floured surface and roll it out to about ½ inch thickness.
8. Fold the dough into thirds and roll again. Repeat this process two more times to create flaky layers.
9. Cut the dough into about 12 biscuits using a biscuit cutter or knife.
10. Place biscuits on a parchment-lined baking sheet.
11. Bake for 12 minutes.
12. Remove from oven, brush with melted butter, and sprinkle the remaining cheese on top.
13. Bake for another 3 minutes, then broil for about 1 minute until the cheese becomes golden and crispy.

Storage Tips

• Store biscuits in an airtight container for up to 3 days.
• Reheat in oven at 350°F for 5–7 minutes.
• Freeze baked biscuits up to 2 months.

⭐ Recipe Rating

Flavor

Flakiness

Ease

Overall

Nutrition

Serving: 1 biscuit | Calories: 259kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg.

Frequently Asked Questions

Can I freeze cheddar biscuits?

Yes. Bake the biscuits first, cool completely, and freeze in an airtight container for up to 2 months.

What cheese works best?

Sharp cheddar provides the best flavor and melts beautifully.

Why aren't my biscuits flaky?

Flaky layers come from cold butter and folding the dough several times before baking.

Can I substitute buttermilk?

Yes. Mix regular milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.