Little Gruyere and Scallion Biscuits

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Little Gruyère and Scallion Biscuits (Addictive, Cheesy & Ready in 20 Minutes)

These Little Gruyere and Scallion Biscuits—or, as I like to call them, addictive little yum bites—are dangerously good. Especially when they’re still warm from the oven. Flaky, buttery, and packed with savory cheese flavor, they’re the kind of biscuit you “taste test” once… and then keep going back for.

I’ve been on a bit of a biscuit kick lately, and I’m blaming it on cold winter weather. There’s just something about homemade biscuits that feels extra comforting this time of year. Any fresh-from-the-oven bread is cozy, really—but biscuits? Biscuits are on another level.

They’re warm, tender, and somehow go with everything. Picture a big pot of creamy chicken and vegetables simmering on the stove while these biscuits bake away in the oven. Or a savory pot roast with mashed potatoes and gravy… and of course, biscuits on the side.

See? Cozy.

And then you add Gruyere cheese and scallions, and suddenly these biscuits go from comforting to completely over-the-top delicious. Nutty, melty cheese. Fresh scallions. A hint of garlic. Totally irresistible.

Why You’ll Love These Gruyere and Scallion Biscuits

• Ready in just 20 minutes from start to finish
• Fluffy and flaky with buttery layers
• Savory, cheesy, and perfectly seasoned
• Made in a food processor for quick prep
• Mini size makes them great for parties and sharing

These biscuits are just as perfect for a quiet weekend brunch as they are for feeding a crowd.

Ingredients

• 2 1/3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/8 teaspoon granulated garlic powder
• 8 tablespoons cold butter, cut into small chunks
• 1 cup grated Gruyère cheese
• 2 tablespoons minced scallions
• 1 cup buttermilk

How to Make Little Gruyere and Scallion Biscuits

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Add the flour, baking powder, sugar, and salt to the bowl of a food processor. Pulse to combine.
3. Add the grated Gruyère cheese, minced scallions, and granulated garlic. Pulse once or twice.
4. Add the cold butter and pulse 6–7 times, until the mixture resembles coarse crumbs.
5. Pour in the buttermilk and pulse just until the dough comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and roll it into a rough rectangle about 1 inch thick.
   Fold the dough over itself and gently roll it out again. Repeat this folding process about 6 times to create flaky layers.
7. Roll the dough out one final time and cut out biscuits using a floured cookie cutter.
   Do not twist the cutter, as this crimps the edges and prevents the biscuits from rising properly.
8. Place the biscuits on the prepared baking sheet and bake for 9–11 minutes, until golden brown.
9. Brush with melted butter and serve warm. (Mine took exactly 10 minutes.)

This recipe makes about 30 little biscuits.

Recipe Notes & Variations

• Keep everything cold: Cold butter is the secret to flaky biscuits. If your kitchen is warm, pop the butter (and even the flour) in the fridge for a few minutes before starting.
• Don’t overmix: Once the buttermilk is added, pulse just until the dough comes together. Overmixing can lead to dense biscuits.
• No buttermilk? Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Cheese swaps: Gruyère is nutty and rich, but sharp white cheddar, Swiss, or even fontina work beautifully in this recipe.
• Add herbs: Try mixing in fresh thyme, chives, or rosemary for an extra layer of flavor.
• Make them bigger: Prefer standard-size biscuits? Roll the dough slightly thicker and use a larger cutter—just add 1–2 minutes to the baking time.
• Make ahead: The biscuits can be baked, cooled, and frozen. Reheat in a 350°F oven until warmed through, then brush with butter before serving.

Wine & Drink Pairings

These savory, cheesy biscuits pair easily with a variety of drinks, making them perfect for brunch, dinner, or parties.

• Chardonnay or Sauvignon Blanc: Bright and buttery wines balance the richness of the Gruyère.
• Sparkling wine or Prosecco: Light bubbles cut through the buttery layers and feel festive.
• Wheat beer or light lager: Easy-drinking and great for game day or casual gatherings.
• Bloody Mary or bourbon: Perfect for brunch spreads or hearty comfort-food meals.

They’re just as good with coffee, iced tea, or sparkling water if you’re keeping things simple.

Serving Ideas & When to Make These

These little cheesy biscuits are incredibly versatile. Serve them with:

• Soups, stews, or chili
• Fried chicken or biscuits and gravy
• Pot roast, mashed potatoes, and gravy
• Brunch spreads or breakfast sandwiches

They’re also a perfect addition to a Super Bowl or game-day spread. Set them out alongside chili, slice them open for mini ham or chicken salad sandwiches, or just serve them as-is.

If you’re making these for a party, I highly recommend doubling the recipe. They disappear fast.

Looking for more yummy bread recipes?

• Rosemary Asiago Two Bite Biscuits
• Mom’s Cornbread
• Pineapple Upside-down Banana Bread

What to serve these tasty little bites with:

• Black Bean Chili with Chorizo
• Simple Weeknight Chili
• Seriously Good Pot Roast
• Lemony Whole Roasted Chicken

Storage Tips

• Room temperature: Store baked biscuits in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Reheat briefly in the oven to restore texture.
• Freezer: These biscuits freeze beautifully. Freeze baked and cooled biscuits for up to 3 months.
• To reheat: Warm in a 350°F oven for 5–8 minutes. Brush with melted butter before serving for that fresh-baked feel.