Try this Cheddar and Green Onion Biscuit recipe.
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/4 tsp pepper
- 1 large egg lightly beaten
- oil
- salt and freshly ground pepper
- 1/4 cup cold butter cut into chunks
- 1/2 cup shredded cheddar cheese plus 1/4 cup for finishing
- 1/3 – 1/2 cup sliced green onions
- 1/4 cup + 2 tablespoons heavy cream or whole milk
- 8 quail eggs
- 2 avocados, sliced
- 1 batch cheddar green onion biscuits
- Carbohydrate 12.3011870470414 g
- Cholesterol 126.733333345409 mg
- Fat 10.9171343838855 g
- Fiber 0.430235885391976 g
- Protein 5.96201311231207 g
- Saturated Fat 6.05418136437847 g
- Serving Size 1 1 Serving (62g)
- Sodium 2046.1126324433 mg
- Sugar 11.8709511616494 g
- Trans Fat 0.900095296068259 g
- Calories 172 calories
Step-by-step
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a bowl, mix together the flour, baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse meal with a few pea-sized pieces of butter remaining. Combine with the sliced green onions and 1/2 cup shredded cheese.
- In a small bowl, whisk together 1 1/2 tablespoons of the beaten egg and cream/milk until well blended. Pour the egg mixture into the dry ingredients and mix until everything comes together. The dough will be quite sticky.
- Turn the dough onto a lightly floured work surface and lightly pat the dough to 1 inch thickness. Using a 1 1/2 or 2 inch biscuit cutter, cut out as many scones as possible, placing them evenly on your prepared baking sheet. Gather scraps, pat gently and cut out more scones.
- Mix the remaining 1 1/2 tablespoons of lightly beaten egg with 1 teaspoon water. Brush with the scones with the egg wash, sprinkle with remaining 1/4 cup cheese and bake until the scones are golden, about 12-15 minutes. Transfer the scones to a wire rack and cool.
- In a non-stick pan, heat up a bit of oil over medium heat. Fry the quail eggs sunny-side up style. They won’t take very long, so keep an eye on them.
- Split the biscuits in half and layer on slices of avocado and a fried quail egg. Season with salt and pepper to taste. Enjoy!
Unlike standard drop biscuits that rely entirely on high moisture to create steam pockets, laminated-style savory biscuits depend on distinct fat distribution for flaky stratification. Cutting cold butter into flour until pea-sized pieces remain ensures steam creates layers during the initial blast at 400°F. Combining cheese and alliums directly into the dry base distributes weight evenly, preventing dense pockets from forming around heavy mix-ins.
- Freezing unbaked cut rounds on a parchment-lined sheet for two hours locks in structure before long-term bag storage.
- Baking frozen unbaked rounds requires adding three to four minutes to the standard 12 to 15 minute timer without altering the 400°F oven setting.
- Reheating baked biscuits works best inside a 350°F oven for five minutes rather than a microwave, which turns pastry rubbery due to uneven moisture retention.
- Substituting dried chives for fresh green onions reduces moisture content by roughly 80 percent, requiring a few extra drops of milk to balance dough hydration.
- Cooling freshly baked batches completely on a wire rack prevents internal condensation from softening the crisp exterior crust prior to storage.
Properly handled dough scraps can be gently pressed together once, but repeated rolling develops excess gluten and yields tough results. Storing baked items in an airtight container at room temperature preserves texture for up to two days before freezing becomes necessary.
