Cheddar Biscuits with Scallions

I recently read a super interesting article in Food & Wine Magazine about the classic Joy of Cooking cookbook that was accompanied by a Cheddar-Scallion Biscuit recipe—it sounded and looked amazing. I instantly knew I had to make the recipe (and adapt it to be even easier and whole-grain, of course)! I couldn’t wait to see how it would be with whole-wheat (pastry) flour instead of white. Spoiler Alert… DEEEELICIOUS!!

Ingreadient

• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 tablespoons butter (cut into 1/2 tablespoon chunks)
• 2 green onions (or scallions), thinly sliced (about 1/2 cup total, white and green parts)
• 3/4 cup shredded sharp cheddar cheese
• 1 cup buttermilk

Step by step

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Use a pastry cutter, or your fingers, to work in the butter pieces until the mixture is crumbly.
3. Use a fork to stir in the scallions and the cheese. Stir in the buttermilk until the dough comes together (adding more buttermilk or flour, a tablespoon at a time, if necessary to help the dough come together—dough will neither be sticky nor crumbly). 
4. Transfer dough to a lightly floured cutting board and knead 3 to 4 times. Pat dough into an 8″ X 6″ rectangle; fold 1 short side a third of the way over the center then fold opposite short side over folded end (like a business letter fold).
5. Rotate dough clockwise 90 degrees, pat out dough, and repeat folding again. Pat out into one final 8″ X 6″ rectangle and cut into 8 equal rectangle pieces.
6. Place on prepared baking sheet and bake until golden brown, about 10 to 15 minutes.