I impressed myself with these biscuits. Let me just say upfront, Biscuits are NOT my speciality. Big Guy does not ask for much. His one recent request was good homemade biscuits for breakfast. Sounds simple right! Took me several tries to get it right. Very disappointing to cut in butter (a bit time consuming), roll the dough, and take the time to bake the biscuits only for the little shapes to not rise, lack taste, etc.
So when I attempted these for dinner along with our soup, I was tickled when they rose beautifully in the oven. And they tasted delicious! Garlic, onion, and cheesy - YUM! A great addition to our evening meal.
Onion Cheese Biscuits (adapted from Taste of Home)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup cold butter
- 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup buttermilk
- In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cheddar-Monterey Jack cheese and Parmesan cheese. Stir in buttermilk just until moistened.
- Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Sprinkle with remaining cheddar-Monterey Jack cheese. Bake at 400° for 10-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.