Bacon, cheddar & scallion biscuits from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 72) by Heather L. Earnhardt

  • scallions
  • buttermilk
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato-apricot jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

  • sam_q4d8yh on March 21, 2026

    The fluffiest biscuit I think I’ve ever made

  • Rutabaga on February 09, 2017

    Since Earnhardt's basic biscuit recipe turned out so well, I figured there was no way this version could be bad - and I was right. Using what I had on hand, I substituted sage for the scallions (although I'd probably prefer scallions had I had them), adding just a couple of tablespoons of chopped sage so as not to overpower the other flavors. The cheese flavor was surprisingly subtle considering I used two-year aged cheddar. If you want really cheesy biscuits, you could easily add more, but as is the cheese blended seamlessly into the biscuit dough and gave them a nice sophisticated edge. No surprise, these biscuits pair very well with fried eggs (and an additional slice of sharp cheddar!). And once again, the leftovers are great after a little toasting.

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