Breakfast are meant to be enjoyed, what better way to enjoy it by having this flavorful, delicious Green Onion and Cheddar Drop Biscuit. It has a soft texture inside, crunchy shell and loaded with flavor explosion from assortment of herbs and spices, plus nice creamy cream cheese and cheddar cheese for a savory tangy creamy taste.
I’m a breakfast person, I like eating in the morning regardless what time. If I wake up at 5:00am, I’ll eat breakfast at 5:00am. My friend asked me once how I can eat breakfast that early, well I don’t really know. Maybe because I eat dinner super early (like 4:00 -5:00pm) so I’m really hungry when I wake up.
Homemade Scones and Biscuits for me are really nice breakfast treat, I know it’s not all healthy with all the butter but I do treat myself with TLC from time to time. I make it a point to make only few pieces, and hence a lot of my recipes in my website are leaning towards small batch recipes like this one. My BEST Cream Scone recipe is a small batch of 4, same with this biscuit. I love small batch, no left over and small controlled portion enough to satisfy me and make me enjoy it.
I initially made this recipe in big batch of 8, I thought that was a lot! Although Biscuits are great for freezing like Scones, I had been encouraging myself to not store too much in my freezer. A.) because I have a small freezer B.) Because Biscuits are so easy to make C.) I like the texture of Biscuit better when I make it the same day and bake it immediately. The first time I made this, it didn’t turned out as good as what I hoped I would be. It was bland and it was dry. It was missing the savory taste I’m aiming for, the slight kick heat, flavor from onion and garlic and the dancing flavors of dried herbs and spices. I was not only disappointed and felt bad because it was a large batch of 8. They were edible but not something I would be proud to share with someone, so I had to finish them all by myself. Which reminded why small batch baking is amazing. If the recipe did not turn out well, at least it’s only a small portion, not as heart breaking as making a failed big batch. Plus, I can eat it while it is still fresh. Trust me, when it comes to pastry, fresh is always better.
The second time I made it, I fixed the problem of bland taste by increasing the spices, 2 heaping teaspoon of Italian Seasoning, a bit more salt, sugar and peppers. Basically, a little bit more of all the herbs and spices. Now the dry problem, I fixed it by using Cream Cheese instead of crumbled feta. It gave the Biscuit additional moisture and creaminess, plus the tangy taste of cream cheese. I think it would have worked with Feta cheese if I used the fresh soft feta cheese rather than the dry crumbled feta. Anyway, problem solved! Now I have an amazing small batch Chive and Cheddar Cheese Drop Biscuit.
This biscuit is moist, buttery, flavorful. The mix of herbs and spices is like a party in every bite. Everything is just about right.
How to serve it?
Serve it as is, or with some butter or jam on the side. You can also use it to make a sandwich, like this Egg Biscuit. This also pairs well with salad, soup or just a bread to go with any meals. So good. Enjoy every bite. Let me show you how I made it.
For larger pieces, divide the dough into. If you want ti use it as a buns slightly flatten it when shaping it, juts liek what I have here in the photo. If you want a smaller size to share with more people, divide the biscuit dough into 6 portions. This serving size is great when serving it with salad, soups or just a bread to go with any meal.
Don’t be scared with the long list of ingredients here, this recipe is quite flexible. You can replace some ingredients and still get a delicious biscuit. Here are some o my suggestions.
- Italian Seasoning – not many people have Italian seasoning in their pantry, but don’t worry. You can make your own. Italian seasoning is just a blend of basil, oregano, thyme and rosemary. Simply mix all these 4 herbs together and you have Italian seasoning to use. If you don’t have all 4 herbs, just use whichever of those 3 you have.
- Green Onion – This can be substituted with fresh chives, chopped finely just as how you will chop the green onions.
- Paprika – this can be substituted with cayenne pepper.
One reason why I love biscuits and scones is because of how simple and easy it is to make them. Plus the fact that they are prefect make ahead breakfast. There are two ways that you can make this ahead of time:
- Make and Freeze: Make the biscuit and freeze them for future baking. Shape and drop the biscuit on parchment lined tray then put in the freezer until completely solid. Remove from the tray and transfer in a ziplock bag.
- Mix Dry Ingredients and store in refrigerator: I like to do this when have time in the morning to manually mix all the ingredients in morning or few minutes before baking. I find that this give the best result in terms of texture as the dough as chilled but not frozen. Simple mix all the dry ingredients, cover and refrigerate. When ready to bake it, add the wet ingredients (Milk and egg) mix, scoop and bake.
How to Store This Biscuit
These biscuits can be left at room temperature 3-5 days, after that it is recommended to keep it refrigerated. Warm in the oven or toaster before serving. Please note that biscuits are on their best quality on the same day they are made, better yet few minutes or hours after baking. If would suggest freezing the shaped an unbaked biscuit dough and just bake it when you are going to serve it, this way you get to enjoy it fresh. Sometimes, I bake 2 pieces just for myself and I save the rest for future baking.
This biscuit is a great addition to breakfast, serve them with eggs, cold cuts, some cheese or simply enjoy it on its own with generous spread of butter (so good!). Let me walk you through on how I made this. Let’s get started!
- 1 cup All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/3 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika or Cayenne Pepper
- 1 teaspoon Italian Seasoning
- 1/4 cup FROZEN unsalted Butter
- 1/4 cup COLD Cream Cheese (You can use either the one in the tub or the one in the box),
- 80 grams Cheddar Cheese – If you can get the block cheddar cheese and grate it yourself, that would be the best option rather than using the pre-shredded cheese
- 1/4 cup Green Onion – chopped
- 1/4 cup Buttermilk (1/4 cup milk + 1 tsp lemon juice or white vinegar)
- Dry Ingredients: In bowl, add in flour, sugar, baking powder, baking soda, salt, garlic powder, paprika, Italian seasoning, green onion, cream cheese and grated cheddar cheese. Mix to combine.
- If using the cream cheese block, cut it into cubes so it is easy to mix with the rest of the ingredients. If using the spreadable one in tub, measure and use as is
- Grate the butter using a large cheese grater. Mix to combine with dry ingredients.
- Wet Ingredients + Dry Ingredients: Gradually add buttermilk and mix until just combined, do not over mix. Mix just until the ingredients are distributed. If the dough is a bit still dry, add 1-2 tbsp of buttermilk or plain milk to moisten it. It is important to add the milk gradually to control the consistency of the biscuit dough
- Divide into 3 (for large) or 6 for medium size biscutits and arrange it on the baking sheet lined with parchment paper or on a silicone mat.
- Freeze – Keep in the freezer for 15 minutes before baking. This can also be frozen for future baking. You may need to add 2-3 more minutes if baking in frozen state.
- Toppings: Grate cheddar cheese on top optional and sprinkle some cayenne pepper or paprika and dried parsley (optional)
- Bake at 400F for 20 minutes or until the biscuit is nicely browned. Rotate the pan halfway through for even baking
- Serve spread butter on top as soon as it comes out of the oven (ooptional but highly recommended)
Makes 3 large or 6 medium biscuits
Biscuits are best the day they are made, so eat them and enjoy them fresh out of the oven.
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