The Weeknight Table

Ingredients

Produce
3 scallions, thinly sliced

Dairy
1½ cups sharp cheddar cheese, shredded
2 cups buttermilk
1 stick (½ cup) unsalted butter, melted

Baking Aisle
2½ cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat the oven to 450°F.

In a large bowl combine the flour, baking powder, sugar, garlic powder, salt, and black pepper. Whisk until evenly combined.

Add the shredded cheddar cheese and sliced scallions and toss them into the flour mixture so they are evenly coated. This helps keep the cheese from clumping in the batter.

Pour in the buttermilk and stir just until a thick batter forms. The dough will be wetter than traditional biscuit dough and that’s exactly what you want.

Pour the melted butter into the bottom of a 9×13 baking dish, making sure it evenly coats the entire bottom.

Scoop the biscuit dough directly into the baking dish over the melted butter and gently spread it out so it roughly fills the pan. The butter will rise up around the edges of the dough — this is what creates that crispy “swim biscuit” crust.

Use a knife or spatula to lightly score the dough into 9 or 12 squares to make cutting easier after baking.

Bake for about 20–25 minutes or until the top is golden brown and the edges are crispy and buttery.

Allow the biscuits to cool slightly before cutting along the scored lines and serving warm.