Gruyere and scallion drop biscuits pair perfectly with soup or eggs and bacon! My version is made with whole wheat flour and baked in muffin tins so you don’t have to roll and stamp out individual biscuits.
Growing up in an Iranian home I learned to always be ready to welcome unexpected guests with something delicious. Iranians are known for their hospitality so keeping snacks and versatile ingredients on hand allows me to whip up cookies or biscuits at a moment’s notice. I created this recipe when my mom unexpectedly stopped by one afternoon. With a pot of spinach soup simmering on the stove I wanted to make the meal a little more special with homemade biscuits. This recipe was the perfect foil and the biscuits became an instant family favorite!
Save this recipe to your pinterest board for a quick go-to biscuit to serve with soup or breakfast!
Be sure to leave a comment below if you have questions or if you tried this recipe.
XO, Sep
Printgruyere and scallion drop biscuits
Ingredients
- 2 Tablespoon unsalted butter, melted to grease the muffin tin and biscuit tops
- 1 cup whole wheat flour
- ⅔ cup all purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 Tablespoon cold unsalted butter, cut into cubes
- 4 ounces gruyere cheese, shredded
- ¾ cup scallions (the green parts), thinly sliced
- 1 large egg, beaten
- 1 cup whole milk
- 2 Tablespoons white wine vinegar
Instructions
- Preheat oven to 400 degrees, grease a 12 portion muffin tin with the melted butter.
- In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.
- Using fingertips, rub the butter into the dry ingredients until mixture resembles coarse meal.
- Add the gruyere and scallions to the dry mix and toss lightly to combine.
- Make a well in the middle of the dry ingredients and pour the beaten egg, milk and vinegar in the well.
- Use a fork to quickly combine the dry and wet ingredients, portion out the wet batter into the muffin tins and bake until a toothpick inserted in the middle of the biscuits comes out dry (12-15 minutes).
