This recipe starts with the basics. Flour, salt, baking powder and butter. Next, green onions and grated cheddar are folded in. Then, a base of grated cheddar is added under the biscuit for a deliciously crispy cheesy bottom and a small dip is carved in each biscuit. Crack a fresh quail egg on top and bake!
The mix-ins are easily customizable, so feel free to swap them as you see fit! Garlic and rosemary are great choices, or choose to go plain and let the quail egg shine. Top everything with some flakey salt and freshly ground black pepper for that final touch.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a reusable silicone baking mat, and set aside.
In a medium bowl, stir together the flour, salt, and baking powder. Use a fork or pastry cutter to “cut” the butter into the flour mixture until butter pieces are roughly the size of a pea. Stir in the green onion and cheddar until combined.
Pour the milk over the dry ingredients, and use a wooden spoon to gently mix together. When the dough is mostly combined, dump it out onto a lightly floured surface. Gently press the dough together, and then fold over itself to incorporate any dry bits. Try not to overmix! Press the dough into a rough rectangle, about 1.5-2 inches thick, and use a knife to cut into about 8 square pieces. Transfer the biscuits to the prepared baking sheet.
For a cheesy bottom (optional): grate more cheddar, and place a couple tablespoons on the prepared baking sheet under each biscuit.
Use a small knife to carve a dip in the top of each biscuit about the size of a tablespoon, and crack a quail egg over each one. Combine all of these cut out pieces into a “bonus” biscuit and place onto the baking sheet as well.
Bake for 15-17 minutes, until biscuits are lightly golden. Allow to cool on a cooling rack for 5-10 minutes before serving.
Does your butter ooze out while baking? Try chilling the biscuits in the fridge for 10 minutes before baking!
Note that the thickness and darkness of your baking sheet may affect the baking time slightly. A darker and/or thin pan will bake faster and hotter versus a light or thick pan. I always recommend doing a test biscuit to make sure it’s the perfect “done-ness”.
Biscuits may be made slightly larger or smaller, and the baking time will need to be adjusted slightly.