When I make a one dish meal like stuffed peppers or chili, I always feel like some sort of bread is needed to complete the meal. With a spicy meal, something with a little personality is the perfect compliment. We ate these with white chili, the perfect taste of fall!
The best part about these biscuits is that you could substitute any cheese that you had around, as the original recipe calls for swiss, but I prefer cheddar. I recommend shredding the cheese yourself as your grater will shred the cheese thicker than the prepackaged shredded cheese. The cheese will not disappear into melted oblivion this way!
The biscuits freeze well, just make sure the bag is airtight. Using one of those sealing machines works great.
Cheddar Onion Biscuits – adapted from Taste of Home
Ingredients:
2 cups all-purpose flour 3/4 cup whole wheat flour 1 tablespoon sugar 3 teaspoons baking powder 3/4 teaspoon onion salt 1/4 tsp onion powder 1/2 teaspoon baking soda 1/2 cup cold butter 1 cup (4 ounces) shredded Cheddar Cheese 1/3 cup thinly sliced green onions 2 eggs 3/4 cup plus 2 tablespoons buttermilkDirections:
1. In a large bowl, combine the flours, sugar, baking powder, onion salt and baking soda.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in the cheese and onions.
4. Combine eggs and buttermilk; stir into cheese mixture just until moistened.
5. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 12 minutes or until golden brown.
Serve hot!
Yield: 2 dozen.
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