Cheddar-Onion Biscuits

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Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

Cheddar-Onion Biscuits
Makes about 16 biscuits
  • 4⅓ cups (485 grams) sifted Swans Down Cake Flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) garlic powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1¼ cups (284 grams) cold unsalted butter, cubed
  • 1½ cups (170 grams) shredded extra-sharp Cheddar cheese
  • 1 cup (100 grams) finely chopped green onion
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg white (30 grams), lightly beaten
  1. Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
  3. Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
  4. Brush egg white onto biscuits.
  5. Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.


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