Cheddar Scallion Biscuits

Recipe by Josephine Cheng
During Penn Appetit’s Live Baking Demo event for the 2020 Fall Food Summit, we welcomed Ingrid Chiao, a Taiwan native, to show us how to bake delicious cheddar scallion biscuits and to share her insights on being a woman in the culinary industry. Prior to working in the restaurant industry, Chiao was a Mechanical Engineer who always had a knack for cooking. She found the skills that she developed as an engineer translated very well into culinary arts, since she had rigorous training with hands-on construction of innovative projects. Chiao began her journey as a Chef de partie (kitchen server) at In Situ, a one Michelin star restaurant located in San Francisco, California. She then slowly worked her way to sous chef/service manager. Provided below is the recipe used to make the biscuits at our Live Baking Demo event for PA’s 2020 Fall Food Summit.


Recipe courtesy of Ingrid Chiao by Mei Lin from Nightshade in LA.
Written by Josephine Cheng and Jonathan Hsu.
Photo by Kari Shea on Unsplash.


  • all purpose flour 300 grams
  • baking powder 15 grams
  • baking soda 10 grams
  • sugar 10 grams
  • salt 5 grams
  • green garlic/scallion 50 grams
  • grated frozen butter 170 grams
  • grated frozen cheddar 100 grams
  • buttermilk 170 grams
  • Directions


    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.