The BEST Cheddar Green Onion Biscuits Ever (Easy & Quick) - BUTTERMILK DROP BISCUITS

Ingredients

• 2 teaspoons White Vinegar (for making quick buttermilk)
• 0.5 cup Milk (whole or 2% milk; combine with vinegar to reach 1/2 cup total volume)
• 1 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon White Sugar (helps with browning)
• 0.75 teaspoon Baking Soda (ensure it's fresh for lift)
• 3 tablespoons Unsalted Butter (cold and cubed (about 42 g))
• 2 ounces Cheddar Cheese (grated; sharp cheddar works best)
• 1 stalk Green Onions (thinly sliced (about 3 Tbsp))

Instructions

1. Create Quick Buttermilk

   Measure 2 teaspoons of white vinegar into a measuring cup, then add milk until the total volume reaches 1/2 cup. Stir, then let sit for at least 5 minutes to curdle.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl whisk together 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 3/4 teaspoon baking soda until evenly distributed.

   Time: PT3M

3. Cut in Cold Butter

   Add the cold, cubed butter to the flour mixture. Using a pastry cutter (or fork), cut the butter into the flour until the pieces are about pea‑size.

   Time: PT4M

4. Add Cheese and Green Onions

   Stir in the grated cheddar cheese and the sliced green onion until evenly distributed.

   Time: PT2M

5. Incorporate Wet Mixture

   Give the vinegar‑milk mixture a quick stir, then pour it into the flour mixture. Gently fold with a spoon until the dough just comes together; do not overmix.

   Time: PT3M

6. Portion onto Baking Sheet

   Line a baking sheet with parchment. Using a metal spoon or ice‑cream scoop, drop the dough onto the sheet, forming 8 roughly equal balls. Slightly flatten the tops if desired.

   Time: PT3M

7. Bake

   Preheat the oven to 425°F. Bake the biscuits for about 12 minutes, or until the tops and bottoms are golden brown. Rotate the sheet halfway through for even browning.

   Time: PT12M

   Temperature: 425°F

8. Cool Slightly

   Remove the biscuits from the oven, let them cool on the sheet for 2 minutes, then transfer to a wire rack to cool a bit more before serving warm.

   Time: PT2M

Nutrition Facts

Calories

164

Protein

4.3 g

Carbohydrates

12.9 g

Fat

6.5 g

Fiber

0.4 g