Herb Cheese Biscuits

By Vickie_is_organizing

Sarah says, "This wonderful variation of buttermilk biscuits is perfect for breakfast or, made smaller, just right for hors d' oeuvres. The amount of buttermilk that is added will depend on the brand of flour that you use and the weather. In high humidity, the dough may require less buttermilk. Always start with the minimum amount of buttermilk, then add a little more as needed."

Ingredients

• Unsalted butter, for greasing
• 3 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp each baking soda and salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/4-in. pieces
• 1 cup finely shredded cheddar cheese
• 2 Tbsp chopped fresh parsley
• 2 scallions, trimmed, leaving 3 in. of green, minced
• 1 1/4 cups buttermilk
• 1 large egg + 2 Tbsp milk, beaten

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 400 degrees. With butter, lightly grease baking sheet. In large bowl, whisk flour, baking powder, baking soda and salt. With pastry blender, cut in butter until mixture resembles coarse cornmeal. Stir in cheese, parsley and scallions. Stir in buttermilk with fork until dough forms (add more buttermilk, 1 Tbsp at a time, if too dry).
2. Place dough on lightly floured surface; shape into ball (do not overwork dough). Pat out 3/4 inch thick. Using floured 2 1/2 inch biscuit cutter, cut out biscuits; transfer to prepared baking sheet. Reroll scraps; cut out biscuits (about 18 total). Brush tops with egg wash. Bake 15 to 18 minutes, until golden brown. Remove from oven and serve immediately.