blue cheese scallion drop biscuits

On Monday, I went foraging. Well, urban foraging, that is, at the Greenmarket. I set out to find these mythical local provisions that many of you have assured me now exist in New York City, things like ramps and aspargus and even strawberries and I’m now convinced that someone is playing a mighty joke on me.*

green onions
chopped green onions

But no matter, I found freshly grown scallions and maybe they don’t have the pearly pink skin of fresh rhubarb or the mysterious promise of morels, they might be waved off by fancier people than me as a ubiquitous circa-1970s garnish, but they make me happy. Part herb and part baby onion, recently from the ground they’re amplified, with more green freshness and more bite. I like ’em raw, I like ’em cooked, I like them instead of chives (which, amusingly, I found but they looked terrible; foiled again!) as a garnish and I like them especially in my biscuits.

crumbled blue cheese
adding the buttermilk

Yes, biscuits again. No, I do not believe that a single website can have too many biscuit recipes. There are sweet biscuits and savory biscuits, rolled and cut biscuits, patted down and wedged biscuits and dropped from a giant tablespoon biscuits and I have room in my larder for all of them and now even one more: blue cheese drop biscuits.

drop biscuit, about to drop
blue cheese green onion drop biscuits

Because I’d started with a cheddar biscuit recipe, I had all sorts of doubts about this blue cheese whim of mine — Does blue cheese bake well? Will it just melt and trickle away? Will it taste a little funny? I had so many doubts that I halved the recipe, which as you all know, is the beginning of almost every sad kitchen tale. Guaranteed, any time I halve a recipe I will live to regret it. And right now, with the smell of baked and browned cheesy heaven and fresh green onions softened in a broiling oven bouncing off my apartment walls and me making a face like the baby when he spies something delicious coming towards him, I know I’ve made a terrible mistake. Don’t do what I did; make the whole batch; then scramble up an egg, crisp up some bacon and have breakfast for dinner tonight.

blue cheese scallion drop biscuits

One year ago: Pasta with Favas, Tomatoes and Sausages
Two years ago: Almond Cake with Strawberry Rhubarb Compote
Three years ago: Black Bean Confetti Salad

Blue Cheese Scallion Drop Biscuits
Adapted from Gourmet

These are everything a good drop biscuit should be; super speedy to make (one bowl!), with a golden craggy crust and soft interior. I (only) made a couple changes to this. Based on responses on the original recipe, I added an additional scallion and because I completely missed the ingredient when I read the recipe, I didn’t add the baking soda. And they were still fluffy and delicious. But I bet they’d even be more so with it.

If you’re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar.

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

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in 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 lead 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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250 comments on blue cheese scallion drop biscuits

  1. Rachael

    I’m excited to try this recipe but I have to bring this up…there are no pictures of your adorable offspring in this post. I have gotten accustomed to finding one in each entry. I feel bereft without a glimpse of those cheeks and that adorable grin. :)

  2. I too found scallions at the market! Apparently there was asparagus and radishes, but they were long gone before I arrived. Sadness.

    However, I’ve been wondering what to do with my scallions and might give these a go!

  3. I grew up eating drop biscuits, and although they were from Bisquick, I loved them. Love the idea of blue cheese in them. I can imagine they might be good with lots of other cheeses, too.

    This may be another recipe of yours that I make. Imitation is the sincerest form of flattery, as they say. :)

  4. rducky

    These make me think of a yummier (and less preservative-laden) version of the bisquick creations that red lobster gives you at the start of the meal.

    sharp cheddar sounds good too!

  5. Patsy

    how do you think these will be the next day (with ramps found in Chicago)? Something a mom who just went through 26hrs of labor and a c-sec would want delivered to her in the hospital? Or, too heavy?

  6. Kim G

    Awesome. I think these would be really good with spring onions or ramps (if you can find them). I’m a self-proclaimed cheese and onion freak, and I will be making these this weekend!

  7. Mariah

    Holy Moses, these make me want to have wine tasting…..I bet those go PHENOMENALLY with some Sirah, or Zin…and perhaps a merlot. Cheese + bread in one package. Oh yes..must plan SOMETHING soon.

  8. Debby

    I have a really hard time getting any cheese (pregrated or not-kosher kitchen) but mozzarella (though it is a good quality, I think). Would that work? I also happen to have, at the moment, through a buying error, a ton of munster (munster does not equal mozzarella, but I was in a hurry that afternoon and unwisely grabbed) that I’d love to use if I could, since I have no clue what to do with it otherwise. You can tell I have no real clue about cheese, right? Can you do lessons/posts on this sort of thing?

    Oh, and just as a by-the-way, I’ve been making your quiche recipe (spinach, crustless, with some of the variations suggested in the comments-it actually makes 2 small ones for me) and it has become my go-to (hate that phrase, but can’t think of anything else) recipe: as a treat for us, as something to bring to somebody, as something that keeps, as something that can be eaten hot or cold…Can I freeze it too?! That would make it absolutely perfect.

  9. Adam

    great recipe! i can’t wait to try it. just one question – i’m guessing that living in a nyc apartment, you have an oven that doesn’t clean itself! (how) do you clean it? and if not is there anything you do so when you crank up the temperature, you don’t set off the fire alarms and your neighbor’s wrath?

  10. Kailee

    I love a drop biscuit recipe, maybe because that’s what I grew up eating, and these look exceptional! I pick up green onions at the grocery store all the time. I love them in a salad, on a sandwich, with scrambled eggs. Next time, I’ll pick up some blue cheese and then I’ll be in business!

  11. Thanks for providing a variation for the blue cheese averse. I just can’t do the stinky cheese, unless it’s made into a sauce served over grapes. Then it’s delish. If my doctor hadn’t just banned (for the short term, thank goodness) all rich foods, I would be making these right now!

  12. these look wonderful!
    I’ve been making biscuits since I was knee hi to a grasshopper, and never once put bleu cheese in em. Must try asap.

    and once again, that shot of the bub is precious. positively angelic. just you wait–there is a l