Tender and buttery, Scallion Biscuits made with buttermilk are excellent served as a side or to hold your favorite sandwich fillings.
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These Scallion Biscuits were first created to hold and complement a flavorful chicken salad with red grapes and dill. There are lots of other sandwich fillings that would be amazing on flaky homemade biscuits too, like roast beef with cheddar, a BLT, tuna salad, or a ham and Swiss!
Of course, old-fashioned buttermilk biscuits aren't just for sandwiches—they're also a perfect side to serve with roast chicken, fried chicken, a hearty stew, or a plate of roast beef hash.
In fact, I'm having trouble thinking of something they wouldn't be tasty with! (Well, okay, bubble gum ice cream, I guess... they wouldn't be good with that.)
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Why you'll love this onion biscuit recipe
The flavors in Scallion Biscuits are lovely, with an oniony flavor from the scallions plus a slight tang from buttermilk in the batter.
These savory biscuits come together relatively quickly. Because they're made with butter they have loads of flavor plus layers and flakiness. That's why easy Scallion Biscuits are just as tasty for sandwiches as they are with a main dish.
If you've never made buttermilk biscuits from scratch, don't worry. They're easier than you think.
Does buttermilk make better biscuits?
It really does! While you can make biscuits with plain milk or even just with water, tangy and acidic buttermilk will make a more flavorful and lighter texture. The acidity gives a slight tang to the flavor of the biscuits.
That acid also works with the baking soda and baking powder to make the dough rise and become fluffy.
Another savory bread!
Guinness Bread with Cheddar
A quick bread recipe packed with flavor.
🔪 How to make Homemade Biscuits with Scallions and Buttermilk
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Ingredients:
- Scallions: Pick up a bunch of fresh green onions to chop up for these biscuits.
- Flour: Use all-purpose flour here; my go-to brand is King Arthur Baking.
- Butter: Use a good quality brand like Kerrygold or Vermont Creamery. Butter makes light and flaky biscuits.
- Buttermilk: As the liquid in the biscuit batter, buttermilk adds a tanginess and helps activate the leavening agents.
- Leaveners: A combination of baking soda and baking powder gives the biscuits a light texture.
- Salt: Some salt in the dough brings out the best flavors in the biscuits.
Combine the dry ingredients
Whisk together the flour, baking powder, and other dry ingredients.
Add the butter
Cut the butter into small pieces and cut them into the dry mixture with a pastry blender.
Stir in buttermilk and green onions
Stir the buttermilk through the butter-flour mixture as well as chopped scallions.
Cut the biscuits
Turn the biscuit dough out onto a floured surface and knead it a few times. Pat the dough and use a biscuit cutter to cut out the biscuits. Place these on a lined baking sheet.
Bake!
Bake the biscuits for just under 20 minutes, until they're lightly browned and puffed.
Tips:
- Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the green onion biscuits are what will give the finished biscuits lots of flakiness.
FAQs
Two things in this recipe help the biscuits stay light and fluffy. One is the cold butter that's cut into the dough. When baked, that butter turns to steam and helps lift and lighten the biscuit. The other is the reaction between the baking soda and baking powder when they mix with buttermilk. The gas bubbles also create a fluffy texture.
Self-rising (or self-raising) flour is flour with leavening agents—baking powder and baking soda—and salt already in it. To substitute self-rising flour in this recipe, use three cups of self-rising flour, and omit the baking powder, salt, and baking soda.
Yes! Mix and bake the biscuits as the recipe explains, then let them cool. Slide the biscuits into a tightly sealed freezer dish or resealable freezer bag. Freeze the biscuits for up to three months. To use them, let the biscuits thaw in the bag or container in the fridge. Wrap them in foil and warm them up in a medium oven.
Lots and lots of butter! The biscuits are also delicious served with roasted and grilled meats, with a hot bowl of potato soup, or as the bread for your favorite sandwich. You can even make yummy open-faced melted cheese sandwiches: just add a few slices of cheddar to the top and broil until melted.
Ask for a biscuit in the U.K., and you'll likely receive a sweet, crispy cookie! There isn't an exact equivalent in England to American buttermilk biscuits, but they do have savory scones—and scones are the closest British baked treat to these biscuits.
They're the best Scallion Biscuits ever! Feel free to enjoy one in its simplest form: warm and slathered with butter. Or split it open and use it to hold your favorite sandwich fillings or even a drizzle of gravy.
The recipe for Scallion Biscuits is below, and here are other bready, buttery things that you should try:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Homemade Scallion Biscuits
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter, unsalted and cold
- 1 cup buttermilk
- 4-5 fresh scallions, ragged tops and white bulb ends removed, chopped (to yield about ½ cup chopped scallions)
Instructions
Make the dough:
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- In a large bowl whisk together the flour, baking powder, salt and baking soda.
- Slice the butter into small pieces. Use a pastry cutter to work the butter into the dough.
- Add the buttermilk and chopped scallions to the bowl and stir them through the dry mixture.
- Turn the mixture out onto a lightly floured work surface and knead the dough a few times until it is smooth.
Roll and cut:
- Roll the dough to a ½-inch thickness. Use a 3-inch round cutter to cut circles out from the dough. Place the dough circles onto the prepared baking sheet, about 1 inch apart.
Bake:
- Bake the biscuits for about 17 minutes, until they are lightly browned and puffed. Remove the biscuits to a cooling rack to cool completely, or serve them warm immediately.
- The biscuits can be stored in an airtight container at room temperature for up to three days. Makes about 16 biscuits.
Notes
- Be sure your butter is very cold before you cut it into the dry mixture. Cold pieces of butter in the biscuits are what will give the finished biscuits lots of flakiness.
Nutrition
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