There are few things as comforting as a tray of freshly baked Cheddar Scallion Drop Biscuits. These golden, melt-in-your-mouth treasures deliver savory sharp cheddar and fresh scallions in every bite, with a buttery, tender crumb that’s simply irresistible. Whether they’re gracing a brunch table, stealing the show at dinner, or just popping up as a welcome snack, this easy recipe transforms humble pantry staples into a biscuit you’ll crave again and again.

Cheddar Scallion Drop Biscuits Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Cheddar Scallion Drop Biscuits comes down to a handful of straightforward ingredients, each pulling its weight in taste, texture, or color. You’ll find no complicated steps here—just tried and true flavors that blend perfectly with a quick mix and drop.

All-purpose flour: This creates the structure for your biscuits, keeping them soft yet sturdy enough to hold all the cheesy goodness.
Baking powder: Gives a beautiful lift and fluffiness to each bite.
Baking soda: Works with the acidity in buttermilk to help the biscuits rise tall and tender.
Salt: Enhances every single flavor in the mix—don’t skip!
Garlic powder (optional): Adds a hint of savory depth if you want an extra punch.
Unsalted butter (cold and cubed): The secret to that flaky, melt-in-your-mouth texture.
Sharp cheddar cheese (shredded): Brings the star cheesy flavor and gorgeous color. Grate your own for maximum meltiness.
Chopped scallions (green onions): Freshness and a pop of color, with a mild onion zing that pairs perfectly with cheddar.
Buttermilk: Brings moisture and a subtle tang for the ultimate tender crumb.

How to Make Cheddar Scallion Drop Biscuits

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 425°F (220°C), giving it plenty of time to get hot for maximum rise. While it heats up, line a baking sheet with parchment paper to prevent sticking and make for easy clean-up. This simple step sets you up for biscuit success.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and garlic powder if you’re in the mood for that extra kick. Whisking aerates the dry ingredients and ensures the leaveners will be evenly dispersed, so every biscuit bakes up light and fluffy.

Step 3: Cut in the Butter

Add the cold, cubed butter into the bowl. Using a pastry cutter, two forks, or your fingertips, quickly cut or rub the butter into the flour mixture until you have a mix of pea-sized bits and some larger flakes. Those little pockets of butter are what make Cheddar Scallion Drop Biscuits impossibly flaky and moist.

Step 4: Stir in the Cheddar and Scallions

Fold in the shredded sharp cheddar cheese and chopped scallions. Distribute them evenly throughout to guarantee every biscuit is loaded with cheesy, oniony goodness and gorgeous flecks of color.

Step 5: Add Buttermilk and Form the Dough

Pour in the buttermilk and gently stir with a wooden spoon or spatula, just until the dough comes together. Take care not to overmix—the looser and rougher the dough, the lighter your biscuits will be. That’s the secret to the best drop style.

Step 6: Drop and Bake

Using a large spoon or a cookie scoop, drop generous heaps of dough onto your prepared baking sheet, leaving about two inches of space between each one for even baking. Pop the tray into the oven and bake for 15 to 18 minutes, or until the biscuits are beautifully golden on top and puffed.

Step 7: Cool Slightly and Enjoy

Let your Cheddar Scallion Drop Biscuits cool on the pan for a couple of minutes before serving. This helps them firm up a bit so they hold together when you bite in—though nobody will fault you for sampling one while they’re still steaming!

How to Serve Cheddar Scallion Drop Biscuits

Garnishes

For a finishing flourish, brush the warm tops with a little melted butter and a sprinkle of garlic salt for extra flavor. Add a few sliced scallions or a touch more shredded cheese right after baking for a pro-level look that hints at the flavors inside.

Side Dishes

Cheddar Scallion Drop Biscuits are fantastic alongside a steaming bowl of soup or stew, next to a pile of scrambled eggs at brunch, or as a savory side with roasted chicken or main course salads. Their versatile flavor makes them a crowd-pleasing pairing for almost any meal.

Creative Ways to Present

Think beyond the bread basket! Try splitting your biscuits and using them for mini breakfast sandwiches with eggs and bacon, or as the top for a deconstructed chicken pot pie. Serve them on a charcuterie board with honey butter, spicy mustard, or homemade jam for a fun appetizer twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Cheddar Scallion Drop Biscuits left over (not always easy!), store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and flavorful, ready for a quick snack or side.

Freezing

These biscuits freeze beautifully. Let them cool completely, then wrap individually or pack in a freezer bag, and stash in the freezer for up to 2 months. When you’re ready for biscuit bliss, you can reheat straight from frozen.

Reheating

To revive that fresh-from-the-oven texture, pop your biscuits in a 350°F (175°C) oven for about 7-10 minutes, or until warmed through. This will bring back the irresistible crisp edges and melty cheese, just like new.

FAQs

Can I use milk instead of buttermilk for Cheddar Scallion Drop Biscuits?

You can substitute milk, but you’ll miss a bit of tang and tenderness that buttermilk brings. For the closest result, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes, and use as a buttermilk swap.

Why do I need to use cold butter?

Cold butter is key because it creates little steam pockets as the biscuits bake, giving you that light, fluffy interior and those irresistible flaky edges. Warm butter will just blend in and won’t yield the same texture.

Can I add other ingredients to my Cheddar Scallion Drop Biscuits?

Absolutely! Bacon bits, fresh herbs, or even a pinch of smoked paprika can be fantastic additions. Just don’t overload the dough so it holds together when dropped onto the pan.

How do I keep the biscuits from sticking to the pan?

Always line your baking sheet with parchment paper or a silicone baking mat. This prevents mess, makes for easy removal, and also helps distribute heat for even browning underneath.

Are Cheddar Scallion Drop Biscuits good for meal prep?

Definitely! You can make the dough, scoop it into mounds on a baking sheet, and freeze raw. Bake them straight from frozen, just adding a couple more minutes to the bake time—they’ll be just as delicious.

Final Thoughts

Baking a batch of Cheddar Scallion Drop Biscuits is the ultimate low-effort, high-reward treat. There’s something so satisfying about sharing these cheesy, savory biscuits straight from your own oven. Give them a try and watch them disappear before they even get a chance to cool!