It seems fitting. My last semester of culinary school starts this week and I (perhaps not humbly so) think I have finally mastered making an amazing biscuit! It doesn’t surprise me that I found this recipe on Smitten Kitchen. Can she do any wrong? I was really craving a flaky, buttery biscuit and pinterest lead me straight to this recipe. I added fresh shredded cheddar and fresh scallions to my biscuits and they went perfectly with some sausage gravy I whipped up on Saturday morning (What? It was a cheat day!). Either way, I am in love with these biscuits. For the record, I was in love with the biscuits before I slathered them in sausage gravy, but that didn’t hurt either. 😉

These are without a doubt, a must try!

Cheddar Scallion Biscuits
Adapted from: Smitten Kitchen
Makes about 10 biscuits

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
2 scallions finely sliced (greens and white parts)
8 oz shredded sharp cheddar cheese

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder and salt into a large bowl. Add scallions and cheddar cheese. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. I ended up using two additional tablespoons, or half the unused cream.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Brush each round with melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]