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Blue Cheese Scallion Biscuits - Food Gypsy

Blue Cheese Scallion Biscuits

This week on Food Gypsy promises to be very bad for your diet.  Prepare yourselves.  Starting with one of the simplest, fastest Blue Cheese Scallion Biscuits I’ve ever come across, thrilled with the results.

The biscuits are light and fluffy in and loaded with blue cheese, sour cream and butter.  A sharp accompaniment to a creamy bowl of our Old Fashioned Nova Scotia Seafood Chowder.

Adapted from Southern Living, they are simple and easy.  Trust a Southerner when it comes to biscuits. You can roll and cut, or take a short cut like I did and drop and bake.  Tangy and sharp, you’re just gonna’ hate me for this recipe… because these are SOOOOOO good.

Also love the Blue Cheese Scallion Biscuits with a nice, loose scrambled egg in the morning.  Brilliant, y’all.

Blue Cheese Scallion Biscuits, ingredients - Food Gypsy

Blue Cheese Scallion Biscuits Recipe

Prep time: 5 minutes
Cooking time: 12 minutes

2 cups self-rising flour
1 cup sour cream
1/2 cup butter, melted
1/2 cup crumbled blue cheese
1 green oinion (scallion), finely chopped


  1. Stir together all ingredients just until blended.
  2. Drop dough by large, rounded spoonful on a lightly greased baking sheet.
  3. Bake at 425° for 12 minutes or until lightly browned.

I know right, yowsa fat content.  It’s OK, a couple laps on the mattress will wear these babies off in a hurry.  Fine, run if you must, but that’s not nearly as much fun.

Biscuits for the girls - Food Gypsy
Dinner with the girls. The question remains: will these work with other cheeses or as a plain biscuit? It is a matter of science… and may lead to further experimentation. (mmmmwah ha ha…)

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

This Post Has 3 Comments

  1. :) love the last picture!
    I’m not a fan of blue cheese, but these biscuits were delicious!
    Thanks for the amazing meal gypsy <3

  2. “The question remains: will these work with other cheeses or as a plain biscuit? It is a matter of science… and may lead to further experimentation. (mmmmwah ha ha…)” So … inquiring minds want to know if you actually DID do any further experiments with this (incredibly delicious!!) recipe? If yes, how did it turn out and will you be posting it?? Please??!! Also made your chowder and it, too, was a huge hit!

    1. Hello El!
      Apologies for my tardy response. Sometimes life just gets in the way of all the fun stuff!

      Yes, this recipe works great will all hard cheeses. I think smoked cheddar is my favourite… no… wait… parmesan with garlic and rosemary… mind you the cheddar chive turned out well. Try them all. Yes, I’m back t blogging this spring, so more great recipes coming soon!

      Thank you for reading!
      AKA: Corinna

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