This easy Paraguayan-inspired Savory Biscuits recipe has a combination of flavors similar to the Tortilla Paraguaya, thanks to the addition of cheese and green onion, making it perfect for breakfast or a side dish to accompany your meal.
The recipe is very simple and requires only a few ingredients you probably already have in the pantry. So if you're looking for something new to try or just in the mood for something savory, try these biscuits!
For more delicious Biscuits recipes, don't miss our Whole Wheat Biscuits, buttermilk biscuits recipe, and Big-Batch Homemade Biscuits.
How to Make Savory Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions and cheese; toss to combine.
Drizzle buttermilk over the top; use a fork or a rubber spatula to stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Lightly flour the top of the dough, then lightly pat or roll it into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone. Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Related Recipe:
- Cheese Biscuits
- Buttermilk Biscuits
- Homemade Biscuits.
- Cheddar Biscuits
- Whole Wheat Biscuits
- Ham and Cheese Biscuits
📖 Recipe
Easy Savory Biscuits
Tools
Ingredients
- 250g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon pink Himalayan salt or kosher salt
- 1 teaspoon sugar
- 1 stick unsalted butter,cold , diced
- ¾ cup buttermilk or whole milk
- ½ cup fresh green onion or fresh chives chopped
- ½ cup grated mild cheddar or shredded Mexican blend cheese
Instructions
- Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions and cheese; toss to combine.
- Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
Alternatively, you can use a toaster oven or microwave to reheat the biscuits. For the toaster oven, place the biscuits on the toaster oven tray and toast them on a medium setting for a few minutes until warmed through. Make-Ahead Savory Biscuits (unbaked) can be made up to a month ahead. First, freeze until solid on a baking sheet, then transfer to a freezer-safe plastic bag. Do not thaw the Savory Biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time. Notes:
- These Savory Biscuits can be refrigerated airtight for up to 5 days. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a preheated 350 F oven for 12 to 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
