If you prefer your Cheddar and Green Onion Biscuits to have a little kick, add a dash of hot sauce to the batter.
I made 6 of the biscuits. With the leftover batter, I scooped 6 more biscuits onto a parchment lined baking sheet. Without baking, I put them in the freezer until they were frozen. Then transferred them to a plastic freezer storage bag. The next time I need a quick biscuit or two for soup, I can bake them individually or all together!
Cheddar and Onion Biscuits
Serves 12
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups shredded Cheddar cheese oz sharp white
3 green onion, chopped
1 cup well-shaken buttermilk
Preheat oven to 450 degrees. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and green onions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a large baking sheet lined with parchment paper. Bake in middle of oven until golden, 18 to 20 minutes.
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups shredded Cheddar cheese oz sharp white
3 green onion, chopped
1 cup well-shaken buttermilk
Preheat oven to 450 degrees. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and green onions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a large baking sheet lined with parchment paper. Bake in middle of oven until golden, 18 to 20 minutes.
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