These buttermilk biscuits are the perfect quick addition to dinner that’s sure to please. Loaded with spring onion and sharp cheddar cheese. Who could resist?
Need something quick and easy to go with your main dish? Or perhaps making some mini sliders or simply just warm and slathered with butter? These skillet spring onion buttermilk biscuits could be your go to quick addition to any week night dinner, part of breakfast or maybe even for gifting to a sweet friend that might need some cheering up?
These buttermilk spring onion biscuits are made with yeast, for a slightly sweeter biscuit with a flaky, tender crumb. Cheddar cheese is a great combination here with the spring onion and adds great depth of flavour. Cooked in a cast iron skillet, they can be served right out of the pan for a pretty, easy side dish this spring. This makes a big batch of 20-30 smallish biscuits.
Do you have a skillet that’s gone rusty or not so non-stick? Don’t get rid of it. Be sure to check out our post on how to take care of your cast iron pans.
Wanna try a whole other flavour combo? Check out these rosemary pumpkin biscuits with smoky mushroom gravy.Print
These buttermilk spring onion biscuits are baked in a skillet and made with yeast for a slightly sweet, spring inspired biscuit perfect as a side dish.
2 1/2 cups all-purpose flour
1 package quick rise yeast (2 1/4 teaspoons)
1.5 tbsp sugar
1 tsp salt
1 tsp baking soda
1/2 cup cold butter
2 tbsp chopped spring onion
1/2 cup cheddar cheese, shredded
1/4 cup warm water
1 cup buttermilk
+ more butter, melted, for brushing
Preheat oven to 400° F and lightly oil a large cast iron skillet.
Combine all dry ingredients in a large bowl except for the cheese and spring onion. Cut your butter into cubes and work it into the flour until it resembles a sand-like texture and the butter is pea sized. Stir in the spring onion and cheese.
Using a dough hook of your electric mixer, or by hand, incorporate the warm water and buttermilk, mixing until the dough forms a loose ball. Tip the dough onto a floured surface and knead 3-4 times, until any remaining flour is incorporated.
On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Use a round biscuit cutter or the rim of a small glass to cut out rounds, and place them in the prepared skillet.
Brush with melted butter and sprinkle a pinch of coarse salt over the biscuits.
Bake for 15-20 minutes, or until lightly golden. If your biscuits are quite large, they may need a bit longer in the oven.
Keywords: cast iron, skillet, buttermilk biscuits, spring onion biscuits, cheddar biscuits