1 1/2teaspoonfine sea salt, reduce by 1/4 tsp. if you're using salted butter
1/8teaspoonfreshly ground black pepper
4teaspoonswhite sugar
1/2teaspoonpaprika
1cupcheddar cheese, grated, DIVIDED
2Tablespoonsgreen onion, finely chopped, green part only
1/2cupunsalted butter, cold, cut into 1/2-inch cubes
1cupbuttermilk, *see Notes for substitute
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Instructions
Preheat oven to 400° F. and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut cold butter into cubes and place in a bowl in the freezer until ready to use.
To make in a food processor insted, simply use the pulse mode to combine dry mixture, then pulse again to cut the butter in to pea-sized pieces. Add the buttermilk as described below and pulse until it comes together.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, baking powder, salt, pepper, sugar and paprika Stir to combine well. Add 1/2 cup of the cheddar cheese and the green onion and stir until combined.
Add the chilled butter cubes and mix with paddle attachment on medium speed until butter is broken down to the size of peas. Add about 3/4 cup of the buttermilk to the bowl and mix on medium-low speed until dough starts to clump up. Add more buttermilk, a bit at a time, until dough comes together and is moist. You may not need to use all the buttermilk.
Remove dough to a floured working surface and using a sprinkling of flour on top, roll in to a circle about 1-inch thick. Using a 2-inch biscuit cutter, cut biscuits by cutting straight down (don't twist the cutter), then remove biscuits to prepared baking sheet. When all biscuits are cut, sprinkle the tops with the remaining grated cheddar cheese.
Bake in the pre-heated oven for 12-15 minutes, until puffed and golden.
Notes
If you don’t have buttermilk on hand, just use 1 cup of regular milk and add 1 Tbsp. vinegar or lemon juice. Let stand for 10 minutes, stir and then use in this recipe.