CHEDDAR ONION DROP BISCUITS

These were excellent with a few tweaks. Firstly, added an additional 1/2 cup of buttermilk and doubled the scallions and the cheese. I used a mix of extra sharp cheddar, smoked cheddar, and gruyere. Then because (unless you are a veggie or vegan 😉 everything is better with bacon, added homemade finely crumbled extra crisp bacon bits. Made the dough beforehand and chilled it for a few hours before dinner. Like others, only cooked for about 16 minutes- make sure you grease the baking tray. Also- reduced the salt to a 1/4 teaspoon bc of the extra cheese and bacon. I know these are more decadent this way, but they are fabulous!!!! I do not have biscuits on a regular basis so they are worth the splurge. Acnd they freeze well!!

I’ve tried a couple of biscuit recipes that use buttermilk baking mix and they were excellent. What I found, however, by making THIS recipe is that the mix doesn’t really shave any time off the preparation nor is the process necessarily simplified. These biscuits were mixed and on the baking sheet in no time. I wanted the freshness and color of green onion, so I chose to use that instead of the dried minced onion. I found I needed more buttermilk to bring the dough together, so since I had none left I used cream. They were perfectly baked and golden brown at 12 minutes. Once out of the oven I brushed them with melted garlic butter which gave them a boost of flavor as well as an attractive sheen. The Parmesan is a distinct flavor in the biscuits, so the title is just a little misleading. If you don’t like Parmesan, you’re not likely to care for these biscuits. They’re SO pretty – very inviting. I appreciated their larger size compared to other drop biscuit recipes. They’re crusty on the outside, buttery and moist on the inside. Flavorful and just delicious. They’re just what I was after to accompany our soup tonight and I’m looking forward to enjoying one with some scrambled eggs in the morning too.

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.

source :allrecipes.com