Cheddar Onion Drop Biscuits

 

Got a late start on dinner, and really wanted biscuits. Tried these and loved them. Didn’t have some ingredients, so I faked it. Had no scallions. Had a little shredded cheddar/montery jack mix, and a little shredded Parmesan. No buttermilk, but used 2% and lemon juice. They worked great. Yummy. This is now my go-to quick biscuit recipe.

I chose to use fresh minced green onions in place of the dried onions. I found that I had to add an extra Tablespoon of buttermilk, then the batter came together nicely. I mixed and dropped the batter onto a parchment sheet. They baked up in 12 minutes leaving behind a wonderful cheddar aroma.

The first thing I noticed were the pretty speckles of green onions with the yellow cheddar cheese baked in all over the biscuits. The biscuits feel light and airy to the touch and are a lovely golden color! They are moist, tender and very cheesy-just the way we like our biscuits! I could also taste the parmesan reggiano.

 

 

I think these biscuits turned out just right, not too salty or dry. Flavorful and delicious! This went nicely with, “Beef Barley Vegetable Soup,” also from this website. I also think these biscuits would complement a bowl of hearty beef stew or chili.

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These are delicious – our favourite biscuit by far. I use extra old cheddar cheese & salted butter, so I cut the salt called for in half. They are really good the next morning, put in the toaster oven on the TOAST setting. This makes them just as crispy as when freshly baked.

 

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
1/2 cup shredded Parmesan cheese
1 1/2 cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

Directions:

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

 

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