These cheddar-scallion biscuits from Serious Eats are my new jam. The scallions in our garden from last spring are still going strong, although they have flowered. I use 2 cups of flour and it’s still a pretty wet dough. I also added half a teaspoon of dried dill, because dill is good. A batch of these biscuits doesn’t last more than a day around here (largely due to the fact that I eat them constantly).