Blue Cheese - Scallion Drop Biscuits Recipe | The Old Farmer's Almanac

Blue Cheese - Scallion Drop Biscuits Recipe

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As I mentioned in my SoCo Caramel Corn post, we hosted a Southern potluck for my dear friend Alex’s birthday. There are a number of things that come to mind when you think of Southern food, and biscuits definitely top that list. I’d been dying to try this Blue Cheese–Scallion Drop Biscuit recipe, and this seemed like the perfect opportunity to do so.

Any good Southerner will tell you that “a good biscuit is a cloud of delicate white deliciousness under a honey-gold crust … and making the perfect biscuit is an art.” Well, this recipe fits all the above criteria with its craggy, golden brown crust surrounding a fluffy interior bursting with fresh scallions, creamy-yet-sharp blue cheese, and the magic that comes with every biscuit made with buttermilk. However, it does diverge when it comes to the art of the biscuit-making.

The beauty of drop biscuits is that there’s no need for rolling out the dough and therefore no fear of kneading the dough too long and making rock biscuits. There’s no worry of kneading the dough too little and ending up with gooey, mushy messes. There’s no need for cookie cutters, and there’s certainly no frustration when your biscuits turn out funky-looking. These are made to be unique, and all you do is pick ’em up and plop ’em down.

Speedy, easy (one bowl!), and truly a treat for your taste buds—why not take a hint from our Southern friends and give biscuits the spot they deserve on your dinner table tonight?!

Scallions ready for the mincing

All mixed in the mixing bowl

Drop biscuits really are as easy as one, two, three.

Lined up and ready to cook for 16 minutes

The finished biscuits! They were a huge hit and really a fun way to jazz up the meal.


Blue Cheese–Scallion Drop Biscuits

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold, unsalted butter, cut into 1/2-inch cubes
1-1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk (or, you can make your own)

Preheat the oven to 450°F. Whisk together the flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the butter with your fingertips until the mixture resembles coarse meal. Stir in the blue cheese and scallions. Add the buttermilk and stir until just combined.

Drop the dough in 12 equal mounds about 2 inches apart on a buttered large baking sheet or one lined with parchment paper. Bake in the middle of oven until golden, 16 to 20 minutes.

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a jump on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer)—you’ll just want to add a few minutes to the baking time.


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