Cheddar-Onion Biscuits

How do you make light, flaky Swans Down biscuits better? Fold some sharp Cheddar and green onions into the dough. A basket of biscuits on the table is a delicious dinner bell.

Prep: 30 min
Bake: 15 min
Yield: Makes about 16 biscuits
Ingredients
  • 4 1/3 cups Swans Down®️ Cake Flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups cold unsalted butter, cubed
  • 1 1/2 cups shredded extra-sharp Cheddar cheese
  • 1 cup finely chopped green onion
  • 1 cup cold whole buttermilk
  • 1 large egg white, lightly beaten
Directions
  1. PREHEAT oven to 425°. Line 2 rimmed baking sheets with parchment paper.
  2. SIFT flour, and lightly spoon into a measuring cup for 4 1/3 cups. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift again.
  3. CUT in butter until pieces are pea size, using a pastry blender or two forks.
  4. STIR in cheese and green onion until well combined. Stir in buttermilk just until combined. (Dough may look dry and crumbly in spots, but will come together later.)
  5. TURN out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other and roll or pat down into an 8-inch square again. Repeat cutting and stacking process 2 more times, rolling or patting dough 1 inch thick for final time.
  6. CUT dough, without twisting, using a floured 2.25-inch round cutter. Reroll and cut scraps as needed. Place biscuits at least 1 1/2 inches apart on prepared baking sheets.
  7. FREEZE biscuits for 15 minutes.
  8. BRUSH biscuits with egg white and bake until golden brown, 15 to 18 minutes. Let stand for 15 minutes. Serve warm.
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