Cheddar Chive Scallion Biscuits

Hayley Morris told me that if I were a biscuit, I’d be cheddar-chive, which is truly one of the nicest things anyone has ever said to me. Thank you, Hayley.

If you’re up for it, you could toss in some minced jalapeño for heat (I didn’t because my mom doesn’t like spicy food and I’m cooking under her roof, not mine) or even cooked, crumbled bacon for a salty, meaty punch. If you don’t have buttermilk, you can mix plain yogurt with whole milk until it resembles the consistency of buttermilk and sub that mixture one for one. If you have a food processor, I would save yourself the agony of grating frozen butter and just send it through the shredding blade. If not, you’re about to have a nice bonding experience with your box grater. Eat them warm out of the oven or break one in half and make a dank breakfast sandwich with a fried egg, avocado, and bacon. If you’re making them ahead of time, you can always freeze the unbaked squares and bake them straight from frozen (this will likely add a few minutes to your cook time).

Cheddar Chive Scallion Biscuits

Makes 16 biscuits
Prep Time
25 min
Cook Time
Total Time
1 hr 30 min



2 ½ cups all purpose flour, plus more for sprinkling

3 scallions, ends trimmed and thinly sliced

2 tablespoons chopped fresh chives

1 tablespoon freshly cracked black pepper, plus more for garnish

1 ½ tablespoons baking powder

2 teaspoons kosher salt

½ teaspoon baking soda

¾ cup shredded cheddar cheese

2 sticks unsalted butter, frozen and grated, plus 2 tablespoons melted butter

1 cup buttermilk

Flaky salt


Prepare two baking sheets with parchment paper.

In a large bowl, whisk flour, scallions, chives, black pepper, baking powder, salt, and baking soda. Add cheese and grated butter and toss until fully coated. Make a well in the center of the flour mixture and add buttermilk. Mix until a shaggy dough forms and turn out dough onto a floured surface.

Shape dough into a 9 inch by 9 inch square and lightly dust with flour. Fold into thirds like a letter. Dust again with flour and rotate 90°. Complete the process of folding into thirds and rotating two more times. Shape back into a 9 inch by 9 inch square. Cut into 16 (or 9, for bigger biscuits) equal squares and transfer to a prepared sheet pan. Refrigerate 30 minutes.

Preheat oven to 400°F. Arrange biscuits on prepared sheet pans so that there are 8 on each pan, each at least 2 inches apart. Brush with melted butter and top with flaky salt and freshly cracked black pepper. Bake until golden brown, rotating pans halfway through, 25-30 minutes.