These Cheddar Spring Onion Biscuits are the perfect savory addition to any meal. Fluffy and flavorful, they’re filled with sharp cheddar cheese and fresh spring onions, making them irresistible.
Cheddar Spring Onion Biscuits are a savory, fluffy baked treat packed with rich cheese flavor and the fresh, mild bite of spring onions. These biscuits are perfect as a side dish, snack, or even a quick breakfast option. With their golden tops and soft, tender interiors, they bring a comforting and homemade touch to any meal.
The base of the biscuits is made from simple pantry ingredients like flour, baking powder, salt, and butter. Cold butter is cut into the flour to create small pockets that melt during baking, resulting in a light and flaky texture. This step is key to achieving that classic biscuit softness with just a slight crispness on the outside.
Cheddar cheese is the star ingredient, adding a bold, savory flavor and a slightly sharp edge that makes these biscuits stand out. As the biscuits bake, the cheese melts into the dough, creating rich, cheesy layers and a golden, slightly crisp top. Sharp cheddar is often preferred for its strong taste, but milder varieties can also be used for a more subtle flavor.
Spring onions, also known as green onions, add freshness and a gentle onion flavor that balances the richness of the cheese. Finely chopped and mixed into the dough, they distribute evenly throughout the biscuits, adding both flavor and a pop of color.
Milk or buttermilk is used to bring the dough together, helping create a soft and tender crumb. Buttermilk, in particular, adds a slight tang that enhances the savory profile of the biscuits. The dough is gently mixed and shaped to avoid overworking it, which helps keep the biscuits light and fluffy.
Cheddar Spring Onion Biscuits are best served warm, straight from the oven. They pair perfectly with soups, stews, or salads, and can also be enjoyed on their own with a bit of butter. Their rich, savory flavor and soft texture make them a versatile addition to any meal.
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 cup cheddar cheese shredded
- 1/4 cup spring onions chopped
- 3/4 cup buttermilk cold
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and cut it in using a pastry cutter or a fork until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and chopped spring onions.
- Pour in the cold buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll or pat the dough to about 1-inch thickness.
- Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the biscuits are golden brown.
- Serve warm and enjoy your Cheddar Spring Onion Biscuits.
Nutrition
These biscuits are sooo good! I love the combo of cheddar and spring onions. 5 stars!
I totally agree! These biscuits are a game changer. I never thought cheddar and spring onion would taste so good together!
I couldn’t find spring onions, used regular onions instead. Still tasted okay but not the same.
Cheddar bisket recipes are always a winner in my house! Thanks for sharing!
Sooo good. Even my picky husband liked them. They’re like little clouds of flavor! 😍
My husband is super picky too, and he usually hates spring onions. What did you do to make him like them?
I’m so glad to hear that! These biscuits really are something special. 😊
Biscuts are hard to make. I thought they were gonna be soft, but they come out weird. 🤔
Best biscuits ever! They were perfect for breakfast with some jam. Will make again!
I don’t see why we need so much butter. Maybe just half??
I followed the recipe but mine turned out flat. What did I do wrong??? 😢
I just don’t get why everyone loves biscuits. They’re just bread with stuff in it.
450°F feels insanely high for biscuits… but honestly they did brown fast and the inside stayed soft. I watched them closely and pulled at 12 minutes. Solid.
I messed up and overmixed (oops) and they came out tough. Still edible, just not the crumbly kind. Learn from me, friends.
Eh, they were ok. I don’t see what all the fuss is about. Biscuits are biscuits, right?
Are spring onions the same as green onions? Someone help!
These biscuits turned out amazing! So cheesy and flaky. Will definitely make again!
Yummy! But why you gotta use buttermilk? Can’t I just use regular milk? 🤔
You can definitely use regular milk, but buttermilk gives a tangy flavor and makes the biscuits fluffier! 😊
Delicious!!! I could eat these all day long. Thanks for the recipe!
I’m glad you loved them! They really are the best biscuits, right? 😋
Biscits? I think they need more salt! Or maybe I just mixed it wrong…
I think they taste great as is! Maybe try a pinch more salt next time if you want. Baking is all about tweaking to your taste!
I followed the recipe but my biscuits turned out flat. What did I do wrong? 🙁
I dunno, I made em before and they turned out fine. Must be the oven? Did ya preheat it good?
Maybe you overmixed the dough? That can make them flat. Try not to stir too much next time!
Easy to make! I added some bacon bits and they were devine! Yum!
I’m not sure about using both baking powder and baking soda—felt kinda bitter to me? Maybe my baking soda is old. Either way, I wouldn’t remake exactly as-is.
These biscuits are AMAZING! So fluffy and cheesy, my family couldn’t get enough. Will make again for sure!
So glad you liked them! They really are a hit at my house too. I use extra cheese sometimes, makes them even better!
Not gonna lie, the dough felt kind of wet when I poured in the buttermilk. I added a splash more flour and they came together fine. Great result.
I had some trouble with the dough, it was real sticky and I ended up using more flour. But still turned out tasty!
Skeptical at first, but these turned out better than I expected! Delicious!
Easy recipe! Also my kids kept sneaking them. Only thing: I used “regular milk” by accident once and it was not the same.
These turned out super fluffy and cheesy—love the spring onion bite. I was worried about overmixing, but the “just combined” tip really helped.
Not what I expected. My biscuits came out flat and hard. Maybe I missed a step? I don’t know…
I followed everything and they were good, but I wanted them a bit more “biscuit-y” (more height). Next time I’ll pat thicker and not knead at all.
450°F seems hot 😅 Mine usually puff more when I do 425 and bake a couple extra minutes. Also if the butter warms up, it won’t rise. Next time keep everything super cold—maybe even chill the dough 10 min.
Glad you got them to turn out! For more “biscuit-y” height, thicker dough is key—also try patting gently and cutting with the biscuit cutter without twisting. Kneading too much can make them more dense.
450°F for 12-15 minutes was perfect. The tops got golden and the inside stayed soft. I’d totally make these again for brunch.
Yes! 450°F is the sweet spot—mine usually overbrowns if I go hotter, so this timing helps a ton. Brunch biscuits are the best.
Good flavor, but mine were a bit dense. I think I overmixed the dough—oops. Still tasty though.
Too much cheese? I dunno, maybe I’m just picky. Didn’t love them.
I thought they were perfect! Maybe you just need less cheese in your life. 😂
These came out so tender! The cheddar + spring onion combo is seriously addictive. I was nervous about overmixing but it worked—golden and fluffy. Will make again.
Wow, these biscuits are amazing! So cheesy and fluffy. Will make them again for sure!
These came out so flaky and cheesy! The spring onions add a nice bite—perfect with soup.
Wow. Really easy and the cheddar smell in the oven is insane. 10/10 would make again.
1 inch thickness? I eyeballed it and got weird shapes lol. But they were delicious. Would make again, for sure.
Yumm!!! Perfect for breakfast or snacks. Gonna eat them all!!
Followed the recipe pretty much exactly and they browned beautifully. I might add a tiny pinch of black pepper next time.
Nice! Those biscuits must’ve smelled amazing. I also think a tiny pinch of black pepper would be perfect with the cheddar.
Super easy—like dump, mix, cut, bake. I made extra and they disappeared fast.
Good flavor, though my biscuits were a little crumbly. I think I needed a touch more buttermilk or less flour on the surface.
Hmm mine came out the same way—crumb city 😅. I used 1 cup shredded cheddar like the recipe but maybe I packed it? Also I probably dusted the surface too heavy. Next batch I’ll go lighter on flour and maybe chill the butter less? Not sure.
Glad you liked the flavor! Crumbly biscuits usually mean the dough is a bit too dry—either too much flour on the surface or a slightly short pour of buttermilk. Next time, try using less extra flour when rolling/patting and only add a tablespoon or two more buttermilk if it still won’t come together.
Not bad but I think they need more flavor. Maybe add some garlic next time?
450°F seems way too hot for biscuits… I baked mine 12 minutes and the edges were a little too brown. Flavor is still decent though, especially with the cheddar.
450°F is kinda high, no? Mine browned way too fast before the inside felt done. I ended up lowering the temp and adding a few minutes.
450°F does sound a little hot if your oven runs warm. I’ve had the same issue with biscuits browning before they’re cooked through—next time I’d bake a touch lower and keep an eye on them.
Made these tonight—so cheesy and tender! I used extra spring onions and they turned out golden in 13 minutes. The “don’t overmix” tip really matters.
Yum!
I followed it and they kinda spread and didn’t rise much. Maybe my baking powder is old? Still tasted nice, just not the fluffy texture I expected.
I followed it exactly and they still didn’t rise much. Maybe my baking powder is old? Still tasted good though.
Ugh, that’s so frustrating! Old baking powder could definitely do it—once it’s past its prime, it won’t give you that lift. Did you check the freshness/date? Also, did you measure baking powder and soda level (not heaping) and bake right away after mixing?
I only had skim buttermilk—texture was still good, just less rich. Next time I’ll use real buttermilk.
These came out super tender and cheesy—love the little spring onion bite. I didn’t overmix and that really helped.
I’m skeptical of cheddar + spring onion in biscuits… but wow, surprisingly good. Still, I might add black pepper next time.
These turned out flaky and cheesy—exactly what I wanted. I was a little worried about overmixing, but the dough came together nicely. Great with soup!
Hmm I tried this once and they weren’t very flaky for me. I think I may have kneaded too much (oops). Still tasted good though. Would you say 1-inch thickness matters a lot?
Yes!! Mine did the same—super flaky and that cheddar pull is real. I also was nervous about overmixing, but “just combined” is the key. Great with soup like you said 🤤
These turned out so fluffy and cheesy! I used extra spring onions because… why not, and the flavor was perfect with the golden tops.
Yes!! The “golden tops” are the best part 😄 I love adding extra spring onions too—more flavor, no regrets.
1-2 words: Yummy!!
450°F felt a bit aggressive but it worked. Mine browned fast around minute 10, so I’d watch them closely next time.
450°F does sound like a lot 😅 but I agree—mine also started browning early. I usually pull them at like 11 minutes now instead of waiting for full gold.
My dough was super sticky and I added extra flour, but then they turned out dry. I think I over-kneaded because my fork skills are meh. Flavor is great though.
Ugh I’m sorry! Super sticky dough usually means it needed *less* flour added, not more—next time try mixing only until it comes together (like the “just combined” step) and keep the buttermilk cold. Also knead a few gentle turns max; over-kneading can make them dry/tough. Glad the flavor still hit though 😊
Maybe you just kneaded too much, but also 450°F cooks fast—if your biscuits were a little thicker than 1 inch or baked on the longer end, they could dry out. I’ve had luck with cutting/patting instead of true kneading. Fork skills are still valid btw lol.
Not bad, but I think I overdid the spring onions—too oniony for me. Also I forgot to preheat fully and they took longer to brown.
450°F seems kinda hot for biscuits? Mine got browned before they were fully cooked in the middle. I’d lower the temp or add a couple minutes with foil.
Pretty solid recipe. Mine spread a little though, maybe I didn’t keep the butter cold enough. Still tasty and my family devoured them.
450°F feels kinda high, but it worked. Mine took closer to 15 minutes. Very snacky.
Made these today and they came out super fluffy and cheesy. The spring onions give a nice fresh kick—would definitely bake again for brunch!
I tried a similar thing but my dough was way too wet. Did you measure the buttermilk cup pretty level? Also, did you knead at all or just fold it?
That sounds perfect—super fluffy and cheesy is exactly what I hope for with biscuits. Thanks for the brunch inspiration!
I don’t know… they tasted good but the texture was weirdly dense for me. Maybe I kneaded too much? Also my spring onions were super strong so it overpowered the cheese.
Way too salty for my taste… next time I’d cut the salt down a touch. Otherwise the texture was nice and tender.
Hmm I didn’t think 1 tsp of salt was that much—maybe your cheddar was extra salty? I’d blame the cheese more than the biscuit recipe.
Good call! I always forget cheese can add a lot of salt too. Next time I’ll try reducing the 1 tsp salt by half.
1 inch thick??? Mine were closer to like 1/2 inch and still somehow okay. I guess the baking powder and soda carry it. Would recommend, but be careful not to overbake.
Good to know! I’ve been guilty of rolling mine too thin sometimes—glad yours still turned out. I’ll watch the bake time even more.
Quick question: do you have to knead them or is it just fold and press? I got confused and did more kneading than the recipe says… they were a little tough.
Pretty good! I accidentally overmixed a bit, but they still tasted great. Next time I’ll be more careful with the “just combined” part.
450°F seems kinda high for biscuits… I was worried they’d burn, but somehow they puffed nicely. Flavor is on point though—cheddar + onions is a great combo.
I followed it pretty closely. Used extra flour for dusting like it says, but I think I baked them a minute too long because they got a little dry. Next time: watch closely at 12 minutes.
Nice! I’ve made these before and yeah—at 450°F they can go from golden to dry fast. “Golden brown” is the key, not the clock. Will try pulling mine closer to 12 next time.
Hmm 12 minutes? I usually do closer to 15 and they’re still fine. But biscuits getting dry makes sense if your oven runs hot. Maybe check your oven temp or rotate the pan halfway? Also do you use real buttermilk or the fake kind?
Pretty good, but mine spread a little—next time I’ll chill the dough longer before cutting. Still cheesy and tasty though, and the rise was decent.
Pretty good, but mine were a little dry. Next time I’ll pat them slightly thinner and make sure the buttermilk is really cold like the recipe says.
These are pretty good, but 2 cups flour felt like a lot for the amount of cheese. Would reduce flour slightly maybe.
Mine didn’t really rise much. Could be my baking powder (it’s old-ish). Taste is still okay, just flatter than expected.
Yum.
Yum. Literally ate one right off the tray. ⭐️
I followed it exactly and they were kinda bland. Maybe my cheddar wasn’t sharp enough? Also, I think I rolled them a bit thinner than 1 inch. Not bad, just not wow.
Totally get that—cheddar can make or break these. If it wasn’t sharp, it’ll taste a bit flat. Also thinner biscuits bake out faster and can come out less flavorful/less tender.
Not bad, not mind blowing. The cheddar flavor is there, but I wanted more onion punch.
Totally agree—the cheddar comes through, but I wanted the spring onion to hit harder too. Next time I’m adding extra chopped onion (and maybe a tiny pinch of onion powder).
Mine kinda had onion flavor, but maybe I’m using the wrong onions? I’ll try adding more next batch. Also, do you mix the green parts a lot or just the white?
Good flavor, but mine spread a bit and came out flatter than expected. I think my butter wasn’t cold enough even though I cubed it.
Mine did the same thing once. I think I might’ve overworked the dough—mine turned kinda smooth instead of crumbly. Also are you letting them warm up on the counter before baking? Maybe try baking right away after cutting.
Hmm that sounds like a butter temp issue for sure. If the butter softens even a little while mixing, you lose the lift and they can spread/flatten. Next time try chilling the cut butter bowl for 5-10 min and keep everything cold.
Not gonna lie, I forgot the spring onions (yeah I know 😅) and it still tasted like cheddar bread. With the onions, I bet it’s even better.
I think my biscuit cutter is too small because I got like 24 mini ones. Baking time was shorter. Tasted great!
Tasty, but mine spread a bit and didn’t rise as high as I hoped. I’m guessing my butter wasn’t cold enough. Still, the cheddar + spring onion flavor is spot on.
Oh no—yeah, not-cold butter can totally make them spread and lose some lift. I’ve found popping the cut biscuits in the fridge for 10 minutes right before baking helps too. Your flavor combo sounds amazing though!
Did you measure the buttermilk right? Mine only failed once when I accidentally used regular milk and it didn’t rise. Also don’t press them too thin—1 inch is the sweet spot. Still, cheddar + spring onion is a win.