We’ve gotten a lot of green onion lately, so I was glad to come across this recipe, which uses an entire bunch (if you use both the green and white parts) and helped me make a big dent in my stash. Green onions are often used as an accent, but here, they’re the star.
I’ve made a few small adjustments for readability and to lighten it a bit (like using low-fat buttermilk instead of full-fat buttermilk). You can easily sub green garlic or baby leeks if you want. These guys were light as air, which I suspect is a result of the combination of self-rising flour and cake flour. Self-rising flour has added salt and baking powder, and recipes that use it don’t usually call for baking powder, but this one does — probably another contributing factor to the biscuits’ airy texture.
Green Onion and Cheddar Biscuits (from Food Network)
- 1 1/4 cups self-rising flour
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 1/2 cup grated cheddar cheese
- 1/2 cup finely chopped green onions
- 1/4 cup all-purpose flour, bench flour
- 2 tablespoons melted unsalted butter
Preheat the oven to 475 degrees F.
Sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using your fingers or a pastry cutter, squish the butter pieces into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and green onions and stir just until the buttermilk and flour come together to form a dough, being careful not to overmix. You’ll know you are there when there’s no more loose flour in your bowl.
Lightly flour a work surface with the all-purpose flour (I just line my counter with wax paper, parchment paper, or foil). Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. The dough will be very sticky, so flour your hands as necessary. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough — a twisting motion will prevent the dough from rising.) I dust my cutter by simply dipping it into my flour container. Do this each time you cut a biscuit.
Reform the scraps in order to make nine biscuits*. Place on a baking sheet greased with cooking spray (or on a baking sheet lined with a silicone liner like Silpat) and bake until golden brown, 10 to 12 minutes.
*The original recipe made seven biscuits, but I must be more efficient than Emeril because I got nine out of the dough.