Green Onion and Cheese Biscuits

Warm, flaky, and packed with savory flavor, these Green Onion and Cheese Biscuits are the perfect addition to any meal. Made with sharp cheddar cheese, fresh green onions, and buttery biscuit dough, they bake up golden brown with a tender interior and crisp edges. Whether served alongside soups, stews, chili, breakfast dishes, or enjoyed on their own with a pat of butter, these biscuits are guaranteed to disappear quickly.

Unlike ordinary biscuits, these savory delights combine the richness of melted cheese with the mild onion flavor of fresh green onions, creating a bakery-style biscuit that’s both comforting and flavorful. Best of all, they’re easy to make with simple pantry ingredients and require no special equipment.

Perfect for family dinners, holiday gatherings, brunch spreads, or meal prep, these homemade Green Onion and Cheese Biscuits deliver incredible flavor in every bite.

Why You’ll Love This Recipe

• Soft, flaky, and buttery
• Loaded with cheese and fresh green onions
• Easy to make from scratch
• Ready in under 40 minutes
• Perfect with soups and stews
• Freezer-friendly
• Great for breakfast or dinner
• Family-approved comfort food

Recipe Information

• Prep Time: 15 minutes
• Bake Time: 15–18 minutes
• Total Time: 33 minutes
• Temperature: 425°F (220°C)
• Yield: 12 biscuits

Ingredients

For the Biscuits

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ cup cold unsalted butter, cubed
• 1½ cups sharp cheddar cheese, shredded
• ½ cup green onions, finely sliced
• 1 cup buttermilk, cold

Optional Garlic Butter Topping

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• 1 teaspoon chopped fresh parsley

Equipment Needed

• Large mixing bowl
• Pastry cutter or fork
• Biscuit cutter or drinking glass
• Baking sheet
• Parchment paper
• Pastry brush

How to Make Green Onion and Cheese Biscuits

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

A hot oven helps create tall, flaky biscuits.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder

Mix until evenly combined.

Step 3: Cut in the Butter

Add the cold cubed butter.

Using a pastry cutter or fork, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

These small butter pieces create flaky layers during baking.

Step 4: Add Cheese and Green Onions

Stir in:

• Shredded cheddar cheese
• Sliced green onions

Mix until evenly distributed.

Step 5: Add the Buttermilk

Pour in the cold buttermilk.

Stir gently until a shaggy dough forms.

Do not overmix.

The dough should look slightly rough and somewhat sticky.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently pat it into a rectangle about 1-inch thick.

Fold the dough in half and gently pat it down again.

Repeat this process 2–3 times to create flaky layers.

Finally, pat the dough into a 1-inch-thick rectangle.

Step 7: Cut the Biscuits

Using a biscuit cutter or glass, cut out 12 biscuits.

Press straight down without twisting to help the biscuits rise evenly.

Place them on the prepared baking sheet with the edges slightly touching.

This encourages a taller rise.

Step 8: Bake

Bake at 425°F (220°C) for 15–18 minutes, or until the tops are golden brown.

The cheese around the edges may become slightly crispy, adding extra flavor.

Step 9: Prepare the Garlic Butter

While the biscuits bake, mix together:

• Melted butter
• Garlic powder
• Fresh parsley

Step 10: Brush and Serve

Remove biscuits from the oven.

Brush immediately with the garlic butter mixture.

Serve warm for the best flavor and texture.

Tips for Perfect Biscuits

Keep Ingredients Cold

Cold butter and buttermilk create steam during baking, producing flaky layers.

Don’t Overwork the Dough

Overmixing can make biscuits tough.

Handle the dough as little as possible.

Shred Your Own Cheese

Freshly shredded cheese melts better and provides superior flavor.

Use Fresh Green Onions

Fresh green onions offer the best flavor and color.

Bake Close Together

Biscuits baked with their sides touching rise higher and stay softer.

Delicious Variations

Bacon Cheddar Biscuits

Add:

• ½ cup cooked crumbled bacon

For smoky flavor.

Jalapeño Cheese Biscuits

Mix in:

• 2 tablespoons diced jalapeños

For a spicy kick.

Parmesan Herb Biscuits

Replace half the cheddar with Parmesan and add:

• Fresh thyme
• Rosemary
• Parsley

Ham and Cheese Biscuits

Add:

• ½ cup diced ham

Perfect for breakfast.

Three-Cheese Biscuits

Combine:

• Cheddar
• Mozzarella
• Parmesan

For extra cheesy goodness.

Serving Suggestions

These biscuits pair wonderfully with:

Soups

• Potato soup
• Tomato soup
• Chicken noodle soup
• Broccoli cheddar soup

Main Dishes

• Roast chicken
• Beef stew
• Chili
• Pulled pork

Breakfast

• Scrambled eggs
• Omelets
• Breakfast casseroles

Snacks

• Butter
• Cream cheese
• Herb spreads

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Reheat before serving.

Freezer

Freeze baked biscuits for up to 3 months.

Wrap individually for easy reheating.

Reheating

Oven

Heat at 350°F (175°C) for 5–7 minutes.

Air Fryer

Heat at 320°F (160°C) for 3–4 minutes.

Microwave

Heat for 15–20 seconds.

Common Mistakes to Avoid

Using Warm Butter

Warm butter won’t create flaky layers.

Keep it cold until mixing.

Twisting the Cutter

Twisting seals the edges and prevents proper rising.

Press straight down instead.

Overmixing

This leads to dense, tough biscuits.

Adding Too Much Flour

The dough should remain slightly sticky.

Baking at a Low Temperature

A hot oven is essential for light, fluffy biscuits.

Frequently Asked Questions

Can I use milk instead of buttermilk?

Yes. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.

What cheese works best?

Sharp cheddar provides the best flavor, but Monterey Jack, Colby, Gouda, or Pepper Jack also work well.

Can I make the dough ahead of time?

Yes. Refrigerate the cut biscuits for up to 24 hours before baking.

Why didn’t my biscuits rise?

Possible causes include warm butter, old baking powder, or overworked dough.

Can I make them gluten-free?

Yes. Substitute a quality 1-to-1 gluten-free flour blend.

Can I freeze unbaked biscuits?

Absolutely. Freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

Nutritional Information

Per Biscuit (Based on 12 Biscuits)

• Calories: 225
• Protein: 7g
• Carbohydrates: 20g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 420mg
• Fiber: 1g
• Sugar: 1g
• Calcium: 180mg
• Iron: 1mg

Nutritional values are approximate and may vary depending on ingredients used.