Follow these steps and I promise you perfect biscuits every time. These biscuits only take about five minutes of active work and 12-16 minutes to bake. This means you can whip these babies up in no time flat for picnics, last minute guests, or dinner parties. The cut up biscuit dough can be frozen in an airtight container and stored for a few months. This means that if you want to double or triple the recipe and save some aside for quick baking later you can. Just plop them on a tray, sling ’em into the oven, and sit back. Instead of scallions you can use chives or olives. This recipe is merely a guideline to making perfect cheese biscuits. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
