I am always a sucker for a good biscuit, and these carrot, scallion, and white cheddar biscuits are my newest obsession. They’re the perfect twist on a classic, perfect for breakfast, brunch, or a cozy side dish. Made with sharp white cheddar, fresh green onions, and sweet shredded carrot, these biscuits are flaky, flavorful, and easy to make.
ingredients for carrot, scallion, and white cheddar biscuits
- 2 cups (260 g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- ½ cup (113 g) salted butter, cold and cubed
- 1 cup (113 g) white cheddar cheese, shredded
- 1 cup (100 g) carrot, finely shredded and squeezed dry
- 3 green onions (scallions), finely chopped
- 1 cup + 2 tablespoons (255 g) sour cream
- 2 tablespoons heavy cream (for brushing tops)
- Optional: Freshly cracked black pepper and flaky sea salt for topping
how to make these cheddar scallion biscuits
These biscuits come together quickly and bake up beautifully golden. Here’s a step-by-step guide:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar, and salt.
- Add the cold cubed butter and use your fingers to work it into the flour until the pieces are about the size of peas.
- Mix in the white cheddar, squeezed shredded carrots, and chopped scallions.
- Create a well in the center and add the sour cream. Stir until a shaggy dough forms.
- Transfer dough to a floured surface. Pat into a square, then cut and stack the dough in half twice, pressing down each time to help with flakiness.
- Shape into an 8-inch square and cut into 8 equal biscuits.
- Place biscuits on your prepared baking sheet, spaced slightly apart.
- Brush the tops with heavy cream and optionally sprinkle with black pepper and flaky salt.
- Bake for 18–22 minutes, until golden brown. Serve warm!
tips for the best carrot scallion cheddar biscuits
- Keep your butter cold: Cold butter is key for flaky layers. If the butter starts to melt while mixing, pop the dough in the fridge for a few minutes.
- Don’t skip squeezing the carrots: Excess moisture can make the dough too wet and affect baking.
- Use full-fat sour cream: It adds richness and tender texture.
- Don’t overwork the dough: Handle it just enough to bring it together—overmixing can make biscuits tough.
- Stack and press for flakiness: The cut-and-stack method creates natural layers that bake up beautifully.
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carrot, scallion, and white cheddar biscuits
ingredients
- 2 cups (260 g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup (113 g) salted butter, cold and cubed
- 1 cup (113 g) white cheddar, shredded
- 1 cup (100 g) shredded carrot
- 3 green onions finely chopped
- 1 cup + 2 tablespoons (255 g) sour cream
- 2 tablespoons heavy cream
instructions
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.
- Place the flour, baking powder, sugar, and salt in a large bowl. Stir until combined.
- Add the butter and use your fingers to break the butter into smaller pieces, about the size of a pea.
- Add the white cheddar, shredded carrot (make sure you squeeze off any excess juice before adding), and green onion. Toss to combine.
- Make a well in the middle of the flour mixture. Place the sour cream in the well. Stir until the sour is combined and a shaggy dough forms.
- Dump the dough onto the counter. Shape into a square and cut the dough in half. Stack the two halves together then push down and shape into a square again. Repeat the process one more time.
- Shape the dough into a roughly 8-inch square. Cut the dough into 8 biscuits.
- Transfer the biscuits to the baking sheet, spaced evenly apart.
- Pour the heavy cream in a small bowl. Brush a thin layer of heavy cream on top of each biscuit. Top each biscuit with black pepper and flaky salt (optional).
- Bake for 18-22 minutes, until the biscuits are golden brown. Enjoy!!
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