Get set for sweater weather with these cheddar and scallion cheese skirt biscuits! Elevate ordinary buttermilk biscuit dough with a generous helping of Ontario cheddar cheese and chopped scallions, then take it a step further and bake your biscuits on top of more shredded cheese to form a crispy “cheese skirt” around each biscuit. Crisp, flaky, tender, and cheesy all in one delicious package 🤤
Author: Ruth @rushyama
Preheat the oven to 425F with a rack in the centre.
In a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, and spices. Scatter the cold butter pieces over the mixture and, using your fingers or a pastry blender, cut it into the flour mixture until the butter pieces are roughly the size of peas. Add 100g (1 cup) of the shredded cheese and the scallions and toss to combine.
Drizzle the buttermilk over the top and gently fold it into the flour mixture using a flexible spatula. Continue to fold the dough onto itself a few times, just until the dough holds together but is still a bit shaggy with a few dry spots. If the dough seems overly dry and won’t come together, drizzle in extra buttermilk 1 tsp at a time, just until it forms a rough mass. Do not overwork the dough.
Place the dough onto a lightly floured surface and fold it gently a few times until cohesive. Use your hands to pat the dough into a rectangle about 1-inch thick. Using a bench scraper or sharp knife, cut the dough into quarters. Stack the pieces on top of each other, sandwiching any stray floury bits between the layers, then pat or gently roll into a rectangle about 4 x 8 inches (10 x 20 cm). Transfer the dough to a large plate or baking sheet and freeze for 15 minutes or until chilled, but not completely hard.
Line a large baking sheet with parchment paper. Sprinkle the remaining 65g (2/3 cup) cheddar cheese in eight piles at least 2-inches apart.
When ready to bake, cut the chilled biscuit dough into eight even pieces. Place each biscuit on a mound of cheese, ensuring the cheese peeks out from the edges of the biscuit. Brush the tops of the biscuits with buttermilk and sprinkle with flaky salt, if desired. Bake for 20 to 25 minutes, or until edges and tops are golden. Cool on the pan for 5 minutes before serving.