Thursday, May 9, 2013

CHEDDAR AND ONION BUTTERMILK BISCUITS


One day this week I needed a quick bread to go with beef barley soup.
I decided to add cheese and onion to a favorite buttermilk
biscuit dough and the results were amazing.
Tender, quick, and easy to make biscuits .... bursting with flavor!
My guests loved them!


Stir cheese and onion into the dry mixture before adding buttermilk.
For additional flavor I added a tsp. of parsley flakes.


The dough is quite moist so it is dipped out with a scoop or
using a measuring cup, ¼ cup size.


In this step, rolling the dough in flour might seem bothersome but it
really works well without being too messy.


After the dough is shaped and placed into the baking pan,
the biscuits are brushed with melted butter.


Notice the two different baking dishes ...
they are so good I made them twice this week.  I chose a larger
casserole dish the second time because the biscuits rise
considerably.



CHEDDAR AND ONION BUTTERMILK BISCUITS

2 cups all-purpose flour
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
½ tsp. baking soda
¼ cup butter or margarine
1 cup grated cheddar cheese
1 small onion, sauteed
1½ cups cold buttermilk

Combine dry ingredients in mixing bowl or food processor.
Cut in butter until mixture is crumbly.
If using food processor, tip mixture into mixing bowl.
Add cheese and onion and stir to mix.
Add buttermilk; stir just until blended.  Dough will be moist.

¼ cup flour
1½ tbsp. melted butter

Spread ¼ cup flour into shallow pan or small bowl.  Drop ¼ cup
biscuit dough onto flour and roll to coat.  Shape piece into a rough ball,
shaking off excess flour.  Place in 9 or 10-inch deep dish greased baking
pan. Continue with remaining dough.
Brush tops with melted butter.
Bake in preheated 425 degree oven for 16 to 18 minutes or until
golden brown.  Cool for 2 minutes; remove from pan and serve.
Yield: 9 to 10 biscuits

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