Breads,  Recipe's

Little Gruyere and Scallion Biscuits

These Little Gruyere and Scallion Biscuits or, as I like to call them, “addictive little yum bites” are so good!!! And addictive! Especially when they are still warm from the oven.

I have been on a bit of a biscuit kick lately. Maybe because of the cold winter weather, biscuits are so warm and comforting. Well, any kind of “fresh out of the oven” homemade breads are comforting, really.

But biscuits, they seem extra cozy to me. And they go with just about everything wintery. Imagine a big pot of creamy chicken and vegetables simmering on the stove and fresh homemade biscuits baking away in the oven. Or a a savory pot roast with mashed potatoes and gravy and, of course, biscuits!

See, cozy, right?! Or fried chicken, soups, stews, biscuits and gravy. They literally go with everything! But then add some cheese and scallion, talk about “over the top” good! And did I mention addictive?

These little cheesy bites would be a perfect accompaniment to your Super Bowl Party spread. Serve alongside a big pot of chili, turn them into little ham or chicken salad sandwiches or just serve “as is”.

This recipe make about 30 little biscuits. But, if you plan to serve them at a party, I would make a double batch. They’ll disappear fast!

Little Gruyere and Scallion Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Breads
Cuisine: Southern
Keyword: Gruyere and Scallion Biscuits
Servings: 30 Biscuits
Author: angela@eatlivehappy
  • 2 1/3 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 8 tablespoons cold butter
  • 1/8 teaspoon granulated garlic powder
  • 1 cup grated gruyere cheese
  • 2 tablespoons minced scallions
  • 1 cup buttermilk
  1. Pre-heat oven to 425 degrees F. Place flour, baking powder, sugar and salt into bowl of food processor. Add cheese, scallions and granulated garlic. Pulse a couple of times to combine. Cut cold butter into small chunks and add to flour mixture. Pulse about 6-7 times until dough resembles rough crumbs. Add buttermilk and pulse a couple more times, just until dough comes together.

  2. Turn dough out onto floured surface ad roll into a rough rectangle about an inch thick. Fold it over and gently roll out again. Repeat 6 times.

  3. Gently roll dough some more to form a rough rectangle. Cut out biscuits with a floured cookie cutter. Do not twist cookie cutter when cutting: this crimps the edges and causes biscuits not to rise. If you have scraps, reform rectangle and cut additional biscuits.

  4. Place biscuits on a parchment lined baking sheet and place in the pre-heated oven. bake until golden brown. Approximately 9-11 minutes. Brush with melted butter and serve. (Mine took exactly 10 minutes) Recipe makes about 30 little biscuits.



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