Monday, November 25, 2013

Cheesy Scallion-Corn Biscuits

Cheesy Scallion-Corn Biscuits

I love Thanksgiving biscuits. Usually, the traditional buttermilk ones will suffice. But this year I wanted to shake things up a bit. I wanted something really flavorful.

I thought of corn biscuits with a little onion and cheese. This recipe from Bon Appétit, with a few tweaks, was exactly what I was looking for. They went perfectly with the homemade chive compound butter I made.

Cheesy Scallion-Corn Biscuits
Adapted from Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt, Bon Appétit

Makes 14-16 biscuits

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup yellow cornmeal
3 tbsp. sugar
Freshly ground black pepper, to taste
8 tbsp. (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 cup shredded cheese (I used manchego; cheddar, gruyere or jack would also be good)
1/2 cup finely chopped scallions (mostly white and light green parts)
3/4 cup buttermilk

1. Preheat oven to 425 F with rack in middle position.

2. In a food processor, pulse flour, baking powder, baking soda, salt, cornmeal, sugar and pepper until combined. Scatter butter cubes across mixture and pulse until the mixture resembles coarse sand. Dump into a large bowl, add cheese, scallions and buttermilk and stir until the dough is mostly clumped together.

3. Transfer dough to a floured surface. Knead gently to combined into one mass. Using a floured rolling pin, roll dough out to thickness between 1/2 to 3/4 inches. Cut out rounds with a 2-inch biscuit cutter

Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.


  1. Does this mean you'll be making these on Thursday? Pleasesayyespleasesayyespleasesayyes....

    1. I'm glad you liked them! I Have another type of biscuit in mind, actually, that you may like even more.

  2. That does it. I'm flying out to have Thanksgiving with you.