Grilled Scallion Cheddar Biscuits (Maine Style) | Arteflame

Introduction

There is nothing quite like the aroma of melting butter and toasted flour wafting through the crisp outdoor air. These Maine Grilled Scallion Cheddar Biscuits are the epitome of rustic comfort, combining the sharp tang of cheddar with the fresh, grassy bite of scallions. Baking them on the grill gives them a unique wood-fired character—crispy, golden bottoms and delightfully fluffy centers—that you simply cannot replicate in a standard indoor oven.

Why You Will Love This Recipe

What makes this recipe a true winner is its incredible adaptability and speed. It proves that baking is not reserved for the kitchen. These drop biscuits come together in minutes and cook right alongside your main course on the Arteflame. They are the perfect vehicle for soaking up seafood stews or enjoying on their own with a generous smear of honey butter.

Kitchen Wisdom

• Keep it Cold: The secret to flaky layers is using ice-cold butter and milk. If the fat melts before hitting the griddle, the biscuits will be dense.
• Create an Oven: You absolutely need a basting dome or metal bowl to cover the dough. This traps heat to cook the center without burning the bottom.

Make It Your Own

No scallions? Fresh chives or even diced jalapeños work beautifully for a spicy kick. If you need a gluten-free version, swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend, though keep a close eye on the browning time as different flours react differently to the direct heat.

Ingredients

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tbsp Granulated Sugar
• 1 tsp Salt
• 1/2 cup Cold Unsalted Butter (cubed)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1/2 cup Scallions (Green Onions), finely chopped (green and white parts)
• 3/4 cup Whole Milk or Buttermilk (plus extra for brushing)
• 1 tbsp Butter (melted, for brushing tops)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a medium-sized fire in the center. You want to aim for a consistent, medium heat on the flat cooktop.
2. Allow the griddle to heat up for about 15-20 minutes. You will be baking these on the outer perimeter of the cooktop where the heat is more moderate, rather than directly near the center fire.
3. Lightly oil the surface where you plan to place the biscuits to prevent sticking.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
2. Ensure the baking powder is evenly distributed to guarantee the biscuits rise uniformly.

Step 3: Incorporate Butter

1. Add the cold, cubed butter to the flour mixture.
2. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You should still see small, pea-sized chunks of butter; these pockets of fat are essential for creating flaky layers.

Step 4: Add Flavor and Wet Ingredients

1. Toss the shredded cheddar cheese and chopped scallions into the flour mixture, stirring gently to coat them in flour. This prevents them from clumping together.
2. Pour in the cold milk (or buttermilk). Stir gently with a spatula just until the dough comes together. Do not overmix, or the biscuits will become tough.

Step 5: Grill the Biscuits

1. Using a large spoon or ice cream scoop, drop mounds of dough onto the outer ring of the Arteflame cooktop. Flatten them slightly with the back of the spoon.
2. Cover the biscuits with a basting dome or a large metal bowl. This captures the heat and turns the flat top into an oven, allowing the biscuits to bake through.
3. Cook for about 8-10 minutes. Lift the dome to check; the bottoms should be golden brown. carefully flip the biscuits.
4. Cover again and cook for another 5-8 minutes until the other side is golden and the center is cooked through.
5. Brush with melted butter immediately before serving.

Tips

Mastering baking on a grill requires a bit of intuition regarding temperature control. The most crucial tip for these biscuits is to ensure your butter and milk are ice cold before mixing. If the butter melts before it hits the heat, you will lose that desirable flaky texture. When grilling, utilize the "temperature zones" of the Arteflame. If the biscuits are browning too quickly on the bottom but are still raw in the middle, move them further toward the outer edge of the grill plate where it is cooler.

Using a basting dome or a metal bowl to cover the biscuits is non-negotiable for this recipe. It traps the heat and circulates it around the dough, mimicking a convection oven. If you do not have a dome, you can improvise with a disposable aluminum roasting pan. Finally, resist the urge to press down on the biscuits after flipping them; let the heat rise through them naturally to keep them airy.

Variations

While the combination of scallion and cheddar is a classic, this dough serves as an excellent canvas for culinary creativity. You can easily adapt the flavor profile to match whatever main course you are grilling. For a spicy kick, diced jalapeños pair wonderfully with the cheddar. If you prefer a more breakfast-oriented biscuit, swapping the scallions for crumbled bacon or maple sausage creates a savory morning treat. You can also experiment with different cheeses; a smoked gouda or a dry gruyère adds a different depth of flavor that works beautifully with the wood fire.

• Spicy Kick: Add 1/4 cup diced pickled jalapeños and a pinch of cayenne pepper.
• Breakfast Style: Replace scallions with 1/2 cup cooked, crumbled bacon.
• Herb Garden: Swap scallions for fresh chopped rosemary, thyme, and parsley.
• Garlic Lover: Add 1 tsp garlic powder and brush with garlic butter after grilling.
• Three Cheese: Use a blend of cheddar, parmesan, and gouda for maximum melt.

Best pairings

These Maine Grilled Scallion Cheddar Biscuits are incredibly versatile and pair best with dishes that have rich, savory broths or sauces. They are the ultimate companion to a New England clam chowder or a seafood stew, perfect for soaking up every drop of liquid. For a BBQ setting, serve them alongside smoked brisket or pulled pork; the sharp cheddar cuts through the richness of the meat, while the scallion complements the barbecue rub.

If you are grilling in the morning, these biscuits serve as the perfect foundation for a breakfast sandwich. Slice them open and fill them with a fried egg and a slice of country ham. They also pair surprisingly well with a simple grilled steak salad, adding a warm, carb-heavy element to a lighter meal. For a simple appetizer, serve them warm with a side of honey butter or pepper jelly.

Conclusion

Cooking these Maine Grilled Scallion Cheddar Biscuits on the Arteflame is more than just following a recipe; it is about embracing the joy of outdoor cooking. The process transforms a humble dough into a smoky, cheesy, golden delight that simply cannot be replicated in a kitchen oven. The contrast between the crisp, griddled exterior and the soft, savory interior makes every bite memorable.

We hope this recipe inspires you to try baking on your grill. It is a fantastic way to utilize the entire surface of your Arteflame and bring a homemade, artisanal touch to your barbecue gatherings. Gather your ingredients, fire up the grill, and get ready to enjoy one of the most satisfying comfort foods you will ever make.