Ingredients
3 cups all purpose flour, plus a sprinkle more for flouring the work surface
1 tbsp baking powder
1 tsp salt, plus more for sprinkling the tops
1 tbsp brown sugar
6 tbsp butter, grated
1 cup grated sharp cheddar cheese
½ cup chopped scallions
1 cup whole milk, plus more for topping
Directions
Step 1
Preheat oven to 425F.
Step 2
Mix flour, baking powder, salt, and sugar in a large bowl. Add grated butter and mash with your hands until a slightly sandy texture comes together.
3 cups all purpose flour, plus a sprinkle more for flouring the work surface
1 tbsp baking powder
1 tsp salt, plus more for sprinkling the tops
1 tbsp brown sugar
Step 3
Add the grated cheddar cheese and scallions and toss to coat. Next add the whole milk. Use your hands or a wooden spoon to combine until no dry flour remains. I like to use my hands so I can sort of knead the dough.
1 cup grated sharp cheddar cheese
½ cup chopped scallions
1 cup whole milk, plus more for topping
Step 4
Dump out onto a lightly floured surface, form into a mound, and roll out into a 1/2-3/4 in thick patty. (1/2in will yield 12 thinner biscuits and 3/4in will 9 thicker biscuits.) Use an approximately 3 in cookie cutter to cut the dough into biscuit size rounds. You can also use a cup or an aluminum can with its contents removed. Stamp out as many biscuits as you can in the first round and then form and stamp out until all of the dough is used.
Step 5
Place on a baking sheet, no need to oil the surface but if you want you can smear some butter on the pan. Brush with a tinyyyyy bit of extra milk!
1 tsp salt, plus more for sprinkling the tops
1 cup whole milk, plus more for topping
Step 6
Bake at 425F for 15-20 minutes. Until the tops are golden and biscuits are puffed.
Step 7
Ideally wait a couple minutes until cutting into them, but honestly I never can so just dive right in.
Step 8
ENJOY!
