Green Onion & Cheese Biscuits

First, preheat the oven to 425 degrees, and line a sheet pan with either parchment paper or a silicon mat.

Then, in a mixer, combine:

• 2 cups flour

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon black pepper

• 1/2 teaspoon kosher salt

• 1/8 teaspoon powdered thyme OR

  1/4 teaspoon dried thyme

Mix well, then add in 1/2 cup cold, unsalted butter cut into cubes. Mix until mixture is crumbly. Toss in:

• 1/2 thinly sliced green onions (scallions)

• 1/2 cup grated cheese of choice (I use one part Parmesan and two parts medium Cheddar)

Mix for a few seconds, then pour in 3/4 cup buttermilk and mix for a few more seconds. Keep slowly adding more buttermilk if needed, up to 1/4 cup more, to achieve a dough that isn’t sticky and wet but also isn’t totally dry.

Transfer dough to a lightly floured work space, scraping out all the stuff stuck to the bottom of the bowl. Gently pat the dough together and shape into a rectangle approx. 1 inch thick. Fold dough over itself, in half. Pat out into a rectangle again. Fold once more, pat out again. Cut dough into 8 or 10 rectangular biscuits, depending on how large you want them.

Sprinkle 1/2 cup cheese into 8 or 10 small piles across the sheet pan, lay biscuits atop the cheese.

Melt 2 tablespoons butter and mix with 1/4 teaspoon garlic powder. Brush across the tops of the biscuits.

Bake until the biscuits are nice and golden brown, about 14-15 minutes.