As the days grow shorter and the air turns crisp, the BCBS kitchen fills with the comforting aromas of fall. This month’s Made With Mettā recipe — Cheddar Scallion Biscuits — is simple, nourishing, and perfect for sharing. Whether you’re serving them alongside soup or enjoying one with tea, they remind us that mindfulness and care can be baked right into daily life.
Cheddar Scallion Biscuits
Makes: 8 biscuits Prep: 10 minutes Bake: 12–14 minutes Total: 25 minutes
Ingredients
• 1¼ cups (6.25 oz) all-purpose flour
• 1¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp sugar
• Pinch of cayenne or black pepper (optional)
• 4 tbsp (½ stick) unsalted butter, frozen and grated
• 4 oz sharp cheddar cheese, grated (plus a little extra for topping, if desired)
• 2 scallions, finely sliced
• ½ cup buttermilk (or ½ cup milk + 1½ tsp lemon juice, rested 5 minutes)
• Buttermilk or melted butter for brushing tops
Instructions
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and optional pepper.
3. Add the grated butter and gently toss until coated in flour.
4. Stir in the cheddar and scallions.
5. Add the buttermilk and mix just until the dough comes together. Avoid overworking; a light touch makes tender biscuits.
6. Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle and cut into rounds or squares.
7. Place the biscuits on the prepared baking sheet. Brush the tops with buttermilk or melted butter, and sprinkle a few shreds of cheddar on top if you’d like.
8. Bake for 12–14 minutes, until golden brown.
9. Serve warm and enjoy a quiet moment of gratitude before the first bite.
Tip: These freeze beautifully. Reheat in a 350°F oven for 5–7 minutes before serving.
Kitchen Note: “These biscuits disappear fast on campus! We love serving them warm with butter—and alongside soup for dinner.”
