Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (6 grams) baking powder
- 1/2 teaspoon (1 gram) baking soda
- 1/2 teaspoon (2 grams) coarse salt
- 1/2 teaspoon (1 gram) freshly ground pepper
- 1/2 cup (113 grams) unsalted butter, cold and cut into cubes
- 3/4 cup (6 fluid ounces) buttermilk, cold
- 1 cup (85 grams) Parmesan cheese, grated
- 1/4 cup (30 grams) scallions, thinly chopped
- 1 large egg, lightly beaten, for egg wash
Preparation
Step 1
Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cubed butter and use a fork or pastry blender to cut the butter into the dry ingredients until butter is the size of small peas. Add the Parmesan cheese, scallions and buttermilk and mix with a wooden spoon until mixture begins to come together, then use your hands to work the dough into a ball. Do not overmix.
Turn the dough out onto a lightly floured surface and pat into a round about 1/2 inch thick. Use a 2 1/2-3 inch round cutter to cut dough out into rounds. Place on the prepared sheet pan. Brush with egg wash.
Bake until golden, about 15 minutes. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
The biscuits are best the day they are made, but you can store in an airtight container at room temperature for up to 2 days.