My husband was off from work on Wednesday, so when I got home, I found that he had artichokes boiling on the stove top and was ready to throw some chicken breasts on the grill. I decided to make these cheesy scallion biscuits, which are a great compliment to any meal – chicken, steak, pasta, casseroles, even a salad. Because dinner was underway when I got home, I used Bisquick as a short-cut ingredient rather than making the dough from scratch.
2 cups of Bisquick
3/4 cup of milk
1/2 cup of chopped scallions (two stalks)
1/2 cup each of shredded cheddar and parmesan cheese
1/2 tsp. of garlic salt
Combine 2 cups of Bisquick
and 3/4 cups of milk
into a bowl.
Mix with a fork until a nice dough forms.
Add the 1/2 tsp. of garlic salt and the scallions.
Mix the garlic salt and scallions into the dough.
Next, add your cheeses.
Mix the cheeses into the dough.
Sprinkle some Bisquick or flour onto a flat surface (countertop, cutting board, etc.).
Place your dough on top of the Bisquick or flour.
Knead the dough 15 to 20 times.
Roll out the dough with a rolling pin until it is about 1/2 inch thick. As you can see, I am not the best at rolling out dough and it always ends up in a triangle or square or some strange blobby shape.
Use a biscuit cutter or, since I don’t own a biscuit cutter, a glass or round cookie cutter dipped in Bisquick or flour. Hey, I’ve been using a glass since I was a kid. That’s how my momma taught me. I’m old school.
Cut out your biscuits
and place them in a cast iron biscuit pan. If you don’t have a biscuit pan, you can use a cast iron skillet or cookie sheet. But you should really get the cast iron biscuit pan. It’s the bomb.
Last step before these bad boys go in the oven. Combine an egg and 1 Tbsp. of water to make an egg wash for your biscuits.
Combined egg wash
Brush the egg wash on top of the biscuits.
Bake the biscuits in a 450-degree oven for 7 – 9 minutes.
Bake until golden brown.