Blue cheese scallion biscuits

If you’re searching for a new religion, these biscuits might be it. Let me tell you why.

First of all, they’re biscuits and that’s always a good thing.

Secondly, they involve cheese and specifically blue cheese, which gets stirred into the batter and melts into oozy pockets that spill out onto the baking sheet creating frico-ed edges.


Third, they require zero tools besides your hands and a spoon. (And also an oven, a baking sheet and foil, OK fine so some tools but no rolling pin or cookie cutter and I think that counts for something.)


Also, you can make them ahead, which is what I did when I hosted that brunch at home a few weeks ago. You can make the batter, scoop it into biscuit mounds and freeze them on a baking sheet. Then, when you’re ready, you just pop them into the oven still frozen and add on a few minutes to the cooking time.*


I’m not saying these biscuits need to replace your current religion if you have one – they can absolutely compliment your current routine and would be fantastic for an after church/temple/nature-commune meal.



I’m just saying they’re a really big deal. And if you don’t make them this weekend I’m going to have serious doubts about things ever working out between us.

Blue cheese scallion biscuits
(Adapted from Smitten Kitchen)

1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup buttermilk or make your own, “recipe” below

Preheat oven to 450°.

Whisk the flour, baking powder, sugar, baking soda, and salt together in a bowl. Then add the butter, blending it into the dry mixture with your fingers until it’s incorporated and the mixture is crumbly. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Scoop the dough in 12 equal mounds with your hands and space about 2 inches apart on a baking sheet lined with foil or parchment paper. Bake in middle of oven until golden, 16 to 20 minutes (or a little extra if you’re baking from frozen).

“Homemade” Buttermilk 

Let’s not get carried away, this isn’t really a recipe.

Mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit until it curdles, about 10 minutes.

*: Once they’re frozen on the baking sheet (about 2 or so hours) you can drop them into a ziplock bag and keep in the freezer until you’re ready to bake them. I realize some people actually use their freezers for more than storing ice cubes, vodka and 9 unclaimed, unloved, forgotten frozen chicken breasts.

Blue cheese scallion drop biscuits:

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