PREHEAT oven to 450F. Line a baking sheet with parchment. Whisk flour, baking powder, sugar, salt, garlic powder and baking soda in a large bowl. Grate butter into flour mixture
and toss to coat. Add cheddar and green onions and gently stir until coated.
RESERVING 2 tbsp, stir buttermilk into flour mixture until dough just comes together. Do not over-mix. Turn out onto lightly floured surface, lightly knead 3 times and pat out until 1-in. thick.
CUT out 12 rounds using a 2 ½-in. round cutter, gathering and rerolling extra dough, or cut into 12 squares using a sharp chef’s knife, and arrange 1 in. apart on prepared sheet. Brush with reserved buttermilk.
BAKE until tops are golden brown, about 14 min. Transfer to a rack and brush with melted butter Tip: Cold, grated butter is key to a perfect biscuit. When the hot oven hits the cold butter bits, it creates steam, which pushes everything up for a high-rising, flaky biscuit.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.