Cheddar Scallion Biscuits
Preheat oven at 200C or 400 F.
Combine all dry ingredients and whisk until evenly distributed.
Add grated butter, cheddar, and scallion, making sure to keep other ingredients cold while you’re grating.
Pour in buttermilk and mix until a shaggy dough forms.
Transfer the dough onto a clean flat surface.
Working as fast as possible, shape the dough together into a large rectangle with the help of a pastry scraper.
Cut the dough in half and stack it on top of itself. Repeat twice.
Shape the dough into a rectangle, roughly 12cm x 20cm or 5in x 8in.
Wrap in parchment paper and freeze the dough for 30 mins.
Portion the biscuits into 3cm x 3cm or around 1.5in x 1.5in squares.
Feel free to store cubed biscuits in an airtight container in the freezer for up to a month and bake them whenever you would like to eat fresh-baked biscuits.
Bake for 14 mins, rotating halfway through baking.
Serve warm or at room temperature with sour cream or Greek yogurt.