Appetizer: United States – Mini Cheddar‑Scallion Biscuits with Herb Butter

Serving Size: 12

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) fine sea salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1 cup (4 oz / 113 g) sharp cheddar, shredded
- 4 scallions, thinly sliced (about 3 oz / 85 g)
- 3/4 cup (180 ml) cold buttermilk
- 1 large egg, beaten (about 50 g) for egg wash
- 4 tbsp (57 g) unsalted butter, softened (for herb butter)
- 1 tbsp (15 ml) finely chopped fresh parsley (for herb butter)
- 1 tbsp (15 ml) finely chopped fresh chives (for herb butter)
- 1/2 tsp (1 g) finely grated lemon zest (for herb butter)
- 1/4 tsp (1.5 g) kosher salt (for herb butter)
- Freshly ground black pepper to taste
- Flaky sea salt for sprinkling (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, and sea salt until evenly combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in the shredded cheddar and the sliced scallions until evenly distributed.
5. Make a well in the center and pour in the cold buttermilk. Stir gently with a wooden spoon or rubber spatula until a shaggy dough forms; do not overmix.
6. Turn the dough out onto a lightly floured surface and fold it over itself 4–5 times to bring it together. Pat or roll the dough to about 3/4 inch (1.9 cm) thickness.
7. Using a 2-inch (5 cm) round biscuit cutter, cut out biscuits without twisting the cutter. Re-form scraps as needed and repeat until you have about 12 mini biscuits. Arrange biscuits on the prepared sheet pan about 1/2 inch (1.3 cm) apart for softer sides or spaced slightly wider for crisper edges.
8. Brush the tops lightly with the beaten egg (about half the beaten egg if reserving some) and optionally sprinkle with a pinch of flaky sea salt. Chill the pan in the refrigerator for 10 minutes while the oven finishes preheating to help the biscuits rise evenly.
9. Bake for 12–15 minutes, rotating the pan once, until the biscuits are golden brown and cooked through. Remove from oven and transfer to a wire rack.
10. While the biscuits bake, make the herb butter: in a small bowl, combine the softened butter, chopped parsley, chopped chives, lemon zest, 1/4 tsp (1.5 g) kosher salt, and a few grinds of black pepper; stir until smooth. Taste and adjust seasoning.
11. Serve the mini biscuits warm with a small dish of herb butter for spreading. Leftover herb butter keeps covered in the refrigerator for up to 3 days.