Cheesy Scallion Biscuits

Elevate your snack game with these savory cheesy scallion biscuits. Combining the rich flavors of Parmesan cheese and fresh scallions, these biscuits are perfect for any occasion. Whether you’re hosting a gathering or simply looking for a tasty treat, this recipe is sure to impress. Follow our simple steps to create these delicious, buttery biscuits in just 30 minutes!

Calories: 410.44 kcal/serving
Servings: 6
Cook Time: 30 minutes
Macros (B/F/C): 10.37g/19.89g/47.90g

Ingredients for 6 Servings:

• 1 small bunch of scallions
• 1 large clove of garlic
• 60 grams of Parmesan cheese (60 g / 2.1 oz)
• 110 grams of butter (110 g / 7.7 tbsp)
• 200 ml of milk (200 ml / 0.85 cups)
• 2 cups of flour (2 cups / 240 g)
• 2 tablespoons of semolina (2 tbsp / 20 g)
• 0.5 teaspoons of baking powder (0.5 tsp / 2.5 g)
• 0.5 teaspoons of baking soda (0.5 tsp / 2.5 g)
• A pinch of salt

Cooking Instructions:

Prepare the Ingredients:

1. Finely chop the scallions, focusing especially on the white parts.
2. Grate the garlic and Parmesan cheese.
3. Cut the cold butter into medium-sized cubes.

Mix the Dry Ingredients:

1. In a blender or food processor, combine the flour, semolina, salt, baking soda, and baking powder. Pulse to mix.
2. Add the chopped scallions and grated garlic, and pulse again to combine.
3. Add the butter cubes and pulse until the mixture resembles coarse crumbs.
4. Add the grated Parmesan cheese and pulse 3-4 more times.

Form the Dough:

1. With the motor running, slowly pour in the milk. Mix just until the dough comes together into a cohesive mass, scraping down the sides of the bowl as needed. Do not overmix.

Shape and Bake:

1. Preheat the oven to 210-220°C (410-430°F).
2. Line one or two baking sheets with parchment paper.
3. Drop spoonfuls of dough onto the prepared baking sheets, shaping them into round biscuits.
4. Bake for 12-15 minutes, until golden brown. Allow to cool slightly before serving.

Tip:

Feel free to experiment with different types of cheese in this recipe. Blue cheese and goat cheese, both soft and hard varieties, work wonderfully as long as they melt well and don’t separate into a rubbery mass and whey.