When the everything bagel seasoning blend came out in stores, I was hooked. Everything bagels were my absolute favorite and now I can have that seasoning on whatever I wanted. It was heaven. The first step was to make everything spiced pretzel bites. It was such a success that I moved onto making everything spiced monkey bread and even an everything spiced citrus salad. The options were neverending! Today, I’m adding another one to the list: everything bagel scallion biscuits. These are like everything spiced bagels with scallion cream cheese put into the form of a biscuit! Yup, there’s even cream cheese in the biscuits. It’s damn good people.
**Helpful tips and common mistakes
Biscuits used to be this baked good that was impossible to get perfect. Now, there are so many tips and tricks out there that can help you succeed in making the best biscuit. The first step is to use cold butter, cold cream cheese, and cold butter. Heck, if your kitchen is very warm, go ahead and chill your dry ingredients too. You don’t want the butter and cream cheese to melt so you need everything at the right temperature.
Secondly, don’t overmix the dough. If you overwork the dough, it will develop gluten which in turn makes a tough biscuit. Also, the more you work it, the warmer the ingredients get and the higher chance of your butter and cream cheese melting. I personally think using your hands is the safest route since the food processor can overwork the dough.
Once the dough starts to come together, shape it into a square. Cut the square into 4 smaller portions and stack those on top of each other. Flatten the square until it’s about 1 inch thick and place in the fridge to chill for 30 minutes. This cutting and stacking process is similar to folding dough when you make puff pastry. It adds layers and makes the biscuits extra flaky. Ever since I discovered this method, I never skip the step. It’s like guaranteeing that you will have sky-high biscuits!
Once the dough has chilled, roll it out into a rectangle about 1/2 inch thick. Cut the dough into 9 squares and place them on a lined baking sheet. I prefer to cut the biscuits instead of using a round biscuit cutter because I want to use every scrap of that dough.
Brush the tops with milk or melted butter and sprinkle everything bagel seasoning on top. If you don’t have the premade seasoning mix, here’s the recipe I use to make my own:
- 2 tbsp poppyseeds
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp dried minced onion
- 1 tbsp dried minced garlic
- 1 tsp sea salt
Bake the biscuits until golden brown and let them for a couple of minutes before diving in. I always check the bottom of the biscuits to make sure they are golden brown before taking them out of the oven. No one wants to break into a partially raw biscuit!
Ahhh everything bagel scallion biscuits where have you been all my life? It’s like an everything bagel with scallion cream cheese transformed into a biscuit, and let’s be honest. Biscuits are just way better than bagels. Serve these with a good smear of butter or even scallion butter if you want to go all the way!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.