Ingredients
- 1 bunch Tanimura & Antle Green Onions, trimmed and diced (medium-dark green parts only)
- 3 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- 2 cups shredded sharp cheddar cheese
- 1 cup cold salted butter, cubed, plus more melted for brushing
- 1 cup cold buttermilk
Instructions
- Preheat oven to 400 degrees.
- In a food processor combine flour, baking powder, salt, sugar, baking soda.
- Add chilled butter and pulse until the largest pieces of butter are the size of a pea.
- Add the cheddar and green onions, pulsing 1-2 times to combine.
- Drizzle in the buttermilk a pulse until a shaggy dough forms.
- Turn the dough out onto a clean surface and pat into a 1-inch square. Using a knife cut into 4 pieces.
- Stack pieces on top of one another, pressing any loose dry bits of dough between layers, and press down to flatten.
- Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1”-thick rectangle and trim a thin border around sides of dough to create clean edges.
- Cut into 4×3 grid to make 12 biscuits.
- Transfer to parchment-lined baking sheets, spacing 2-inches apart. Put in the freezer for 10 minutes.
- Brush tops of biscuits with melted butter and place in the oven. Bake until deep golden brown on bottom and golden brown on top, 20-25 minutes.