Cheddar Scallion Biscuits

Time: 1 hour

Skill level: Intermediate

Ingredients

• 1 1/2 cups Hayden Flour Mills All Purpose Flour
• 1/2 cup Marsh Hen Mills Jimmy Red Cornmeal
• 1/2 Tbsp Kosher salt
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 stick Butter, cubed
• 4 Scallions, finely chopped
• 6 oz Aged cheddar, finely cubed or shredded (I used Kerrygold Dubliner)
• 3/4 cup Buttermilk

Equipment

• Kitchen Scale
• Mixing Bowl
• Rolling pin
• Bench scraper
• Sheet Tray
• Oven

Instructions

1. In a large bowl, mix together your flour, cornmeal, salt, baking powder, and baking soda. Whisk until thoroughly combined and there are no unmixed portions. 
2. Add in your butter cubes, then use your thumb and forefinger to pinch the butter into the dries. Continue until there are no whole cubes in the mix and the butter is incorporated into pea size chunks. 
3. Add your scallions and cheddar and stir into the mix. Using a large fork, mix in your buttermilk until mostly combined, then knead together using your hands. Empty the mix onto the counter and knead for another minute. 
4. Roll the dough out until 1" thick, using flour to dust when needed so the rolling pin doesn't stick, then divide into 4 equal squares. Stack the 4 squares, then roll out into another 1" square. Using a bench scraper, divide into 12 equal portions, place onto a baking tray, then place into the freezer for 15 minutes. 
5. While in the freezer, preheat the oven to 425°F. 
6. When ready, put the tray into the oven and immediately lower the temperature to 375°F. Cook for 22-25 minutes. When finished, let the biscuits rest for 5-10 minutes then remove from the tray with a spatula. Enjoy!