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