Green Onion-Cheddar Buttermilk Biscuit Wedges
Homemade biscuits perfect for brunch or serving alongside your main course, salad or soup. Melty cheddar, sweet baked green onions and a no-yeast quick bread makes for a quick, easy, small batch baking project.
Cheddar and onion is such a classic combination. As for myself, I am a huge fan of green onions, AKA scallions. They’re so much sweeter and milder than your average onion, and you can find them abundant in the supermarket year-round.
These green-onion cheddar buttermilk biscuits are super beginner-friendly, comforting snacks. No yeast needed — this is a quick bread recipe that rises thanks to baking soda and the acid in buttermilk. It’s actually modified from one of my best-read recipes: my family’s authentic Irish soda bread recipe! Basically, you dump everything into a bowl, roll it out, and cut into circles, triangles or whatever shape your heart desires for just 15 minutes.
And boom, homemade buttermilk biscuits! Yes, it’s that easy. ? They’ll make your kitchen smell like HEAVEN. Heaven, I tell you.
These biscuits are also fantastic when made with the green tops of sweet spring onions, which are in season as I write this post in April. Definitely give this a shot, then use the actual onion part in a salad or other recipe. (More on the magic of spring onions later on in this post.)
- Baking soda
- Butter (cold or frozen)
- Green onions/scallions
- Cheddar cheese
- Optional: Garlic powder
How To Serve These Homemade Biscuits
If you’re looking for a tasty savory breakfast scone kinda thing, these are a dream with your morning coffee.
Or maybe you’ll serve them alongside your dinner, salad, soup, protein… Just about anything! They could be an appetizer or replace dinner bread at your table.
I like to serve mine with melted, salted butter. But you get bonus points if you melt a little cheddar on top just before serving.
You might also serve them with some sort of creamy dip. A whipped ricotta dip would be amazing, or maybe a jalapeño-artichoke dip.
Small Batch Homemade Biscuits
Note that this recipe will make six wedge biscuits, but you can easily double or triple the recipe if you’re baking for a bigger (or hungrier!) group.
Small batch baking has really taken off lately — and for good reason! It’s the perfect solution for when you want to make fresh baked goods for a meal, but maybe don’t want to deal with a ton of leftovers that may or may not go stale.
It’s also great for smaller households who might struggle to eat a full dozen biscuits.
Green Onions Or Spring Onions?
Eagle-eyed readers will notice that a spring onion — not a green onion — is featured in the photos of this dish. The green tops of spring onions will work great in this biscuit recipe. Spring onions are only in season for a brief window of time, if you spot them at a market near you, go for it!
Spring onions are one of my favorite things to grab at the farmers market while they’re in season (generally around spring/early summer) because they are just so sweet and delicious, whether they’re sauteed, roasted or even raw. But whatever you do, don’t dare throw away those greens! They have a beautiful flavor and are amazing in all kinds of dishes. Try adding a generous amount to your scrambled eggs.
Preheat oven, then sift flour and baking soda together in a medium bowl. Stir in salt and garlic powder.
Cut cubes of cold butter into the flour mixture until it resembles a crumb. You can use a food processor or pastry blender to do this, but if you don’t have that equipment, you can also use smush the butter into the dough by using a potato masher or two criss-crossed butter knives.
Make a hole in the dry ingredients, then add buttermilk into the center. Add toppings and stir until dough comes together.
Generously flour your hands, a work surface and a rolling pin. If you don’t have a rolling pin, a wine bottle with the label removed does the job OK.
Using your hands, pack the dough into a ball and place on your cutting board. Roll out until it’s approx. 1.5 inches thick, then cut into shapes. BONUS: For flakier biscuits, roll dough out into a rectangle, then fold dough in half and roll out again. Repeat twice and then cut dough into shapes.
Place on a sheet pan lined with parchment paper or lightly greased and baked for 15 minutes, or until golden brown on top. Optional: Add cheddar on top a few minutes before removing from the oven.
Now let’s get into the recipe card! Hope you love snacking on these as much as I do.
Green Onion-Cheddar Buttermilk Biscuit Wedges
- sheet pan
- Rolling pin (or substitute wine bottle with the label removed)
- Pastry cutter or food processor (or substitute two butter knives or a potato masher)
- 1 c. flour + 1 tbsp.
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. buttermilk
- 2 tbsp. cold butter cut into tiny cubes (ideally frozen)
- 1/3 c. each green onions/scallions and shredded cheddar cheese
- optional: 1/2 tsp. garlic powder
- Preheat oven to 400F. Line a sheet pan with parchment paper or lightly grease the pan.
- Sift flour and baking soda together in a medium bowl. Add salt and garlic powder, and mix together.
- Cut cold butter cubes into the flour mixture using a pastry cutter or food processor, ideally. Otherwise, try using two butter knives criss-crossed or a potato masher.
- Make a hole in the center of the flour/butter mixture. Add buttermilk, cheddar and green onions. Using a spatula, gently turn over in the bowl until dough just starts to come together. It should form a large crumb. Add a spoonful of flour if the dough feels too wet, or add a spoonful of buttermilk if the dough is too dry to come together.
- Flour your hands and a working surface. Pack the dough into a ball, then place onto your working surface and form into a ball. (Note: If your dough is sticking to your fingers, you might try adding more flour to your hands)
- Using a floured rolling pin (a wine bottle with the label removed works), roll each dough ball out into a circle or rectangle approximately a 1.5” thick. Cut into circles, triangles or whatever shape you prefer.
- Place on baking sheet and bake 15 minutes, or until golden brown. Optional: Sprinkle some extra shredded cheddar on top for the last few minutes of baking. Serve while warm with butter on the side!
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MORE BAKED GOODS:
- Quick Herbed Olive Dinner Bread
- Roasted Garlic + Rosemary Bread
- Traditional Irish Soda Bread (no-yeast quick bread)
- Peaches + Cream Loaf
- Passionfruit Olive Oil Cake
- Persimmon Tart with Cinnamon + Orange Marmalade
- Zucchini Bread Muffins