Cheddar-Scallion Biscuits

Total Time
38 min
10 min
13 min


white self-rising flour

1 cup(s)

cayenne pepper

1 pinch

unsalted butter

2 Tbsp, cold, cut into pieces

reduced-fat cheddar cheese

1 oz, (about 1/3 cup), sharp variety, finely shredded

uncooked scallion(s)

2 Tbsp, finely chopped

grated Pecorino Romano cheese

1 Tbsp

light sour cream

¾ cup(s)

light sour cream

2 Tbsp


  1. Preheat oven to 425°F. Line large baking sheet with parchment paper.
  2. Whisk together flour and cayenne in medium bowl. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Add Cheddar, scallion, and Romano, tossing just until mixed. Add sour cream, stirring with fork just until very soft dough forms.
  3. On lightly floured work surface, with floured hands, pat dough to ¾-inch thickness. With floured 1½-inch round cutter, cut out biscuits, pressing scraps together, making total of 19 biscuits.
  4. Place biscuits, 2 inches apart, on prepared baking sheet. Bake until lightly browned, 13–15 minutes. Transfer to wire rack and let cool slightly before serving.
  5. Per serving: 1 biscuit


No self-rising flour in your pantry? Substitute 1 cup all-purpose flour mixed with 11 teaspoons baking powder and 1 teaspoon salt.

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