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Cold butter technique

Cheddar-Scallion Food Processor Biscuits

Published

Cut cold butter into flour quickly, then finish the dough by hand for tender savory biscuits.

Prep: 20 minutesCook: 16 minutesTotal: 36 minutesMakes: 8 biscuits
Cheddar-Scallion Food Processor Biscuits served and ready to eat

What you need

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, very cold and cubed
  • 1 cup shredded sharp cheddar
  • 3 scallions, thinly sliced
  • 3/4 cup cold buttermilk, plus more for brushing

Method

  1. Heat the oven to 425 degrees F and line a sheet pan with parchment.
  2. Pulse the flour, baking powder, sugar, and salt to combine. Add the cold butter and pulse until the largest pieces are pea-size.
  3. Transfer the mixture to a bowl and stir in the cheddar and scallions. Add the buttermilk and fold just until a shaggy dough forms.
  4. Pat into a rectangle, fold in thirds twice, and cut into 8 pieces. Brush with buttermilk and bake 14 to 16 minutes, until deeply golden.

Food processor lesson

Stop the machine before the butter disappears into the flour. Visible cold pieces help make layers and keep the biscuits tender.

Adding buttermilk in a bowl gives you tactile control and prevents a fast blade from developing too much gluten.

Freezer option

Freeze the cut unbaked biscuits on a tray, then store them in a freezer container.

Bake from frozen at 425 degrees F, adding a few minutes and checking that the centers are fully baked.

Products that fit this cold butter technique

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Safety note: Remove the blade before tipping the flour-and-butter mixture into the mixing bowl.

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