Name: Cheddar-Scallion Biscuits
Prep time: 10 min
Cook time: 13 min
Total time: 38 min
Yield: 19 servings
Ingredients: 1 cup(s) white self-rising flour; 1 pinch cayenne pepper; 2 Tbsp unsalted butter cold, cut into pieces; 1.333 oz reduced-fat cheddar cheese (about 1/3 cup), sharp variety, finely shredded; 2 Tbsp uncooked scallion(s) finely chopped; 1 Tbsp grated Pecorino Romano cheese; 0.75 cup(s) light sour cream; 2 Tbsp light sour cream

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Total Time

38 min

Prep

10 min

Cook

13 min

Serves

Difficulty

Easy

Ingredients

white self-rising flour

1 cup(s)

cayenne pepper

1 pinch

unsalted butter

2 Tbsp, cold, cut into pieces

reduced-fat cheddar cheese

1⅓ 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

Instructions

Preheat oven to 425°F. Line large baking sheet with parchment paper.
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.
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.
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.
Per serving: 1 biscuit

Notes

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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