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Preheat oven to 425 degrees F.
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Line a baking sheet with parchment and set aside.
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In a large bowl, whisk together flour, baking powder and salt. Stir in the crumbled goat cheese.
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Using a box grater, grate the frozen butter into the flour mixer. Alternatively, you can use a pastry blender to cut the butter into the flour until you have pea sized pieces.
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Stir in the scallions.
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Add the cold buttermilk to the flour mixture and stir until just combined. If the mixture is still too dry, add a drizzle of buttermilk until everything comes together.
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Spoon the batter onto the prepared baking sheet. I like to use an ice cream scoop.
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Bake for 10-15 minutes, or until the biscuits are golden. If desired, brush the freshly baked biscuits with melted butter.
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Best served warm. Biscuits keep well in an air-tight container for about 3-4 days.