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 on to 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.
Everything Bagel Scallion Biscuits
- 2 ¼ cups all-purpose flour (330 grams)
- 2 tablespoons baking powder
- ½ tablespoon granulated sugar
- 1 teaspoon salt
- ¼ cup cold butter, cut into small chunks (57 grams)
- 4 ounces cream cheese, cut into small chunks
- ⅓ cup chopped scallions (11 grams)
- ¾ cup milk, plus extra for brushing (187.5 ml)
- 2-3 tablespoons everything bagel seasoning
- Combine flour with baking powder, sugar, and salt. Use a pastry cutter, your hands, or a food processor to blend in cold butter and cream cheese until the mixture resembles coarse sand. Stir in the chopped scallions and milk, mixing just until combined.
- Shape the biscuit dough into a square about 1-inch thick and cut into 4 pieces. Stack the pieces on top of each other and flatten again until the square is 1-inch thick. Wrap the dough in plastic and chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Lightly dust a clean work counter with flour and roll out the dough until it's ½-inch thick. Cut the dough into 9 equal squares and place them on a lined baking sheet. Brush the tops with milk or melted butter and sprinkle everything bagel seasoning on top. Bake the biscuits for about 12 minutes or until golden brown. Remove from oven and serve warm.
Watch how to make this
**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 ½ 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 tablespoon poppyseeds
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1 teaspoon 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!
For more savory pastry inspiration check out this french onion galette!