Food recipes
Cheddar Green Onion Biscuits
Cheddar Green Onion Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, without s...
Cheddar Green Onion Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Preheat the oven to 450 degrees F. Line 1 baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut the butter into 1/2-inch cubes.
Add the butter to the flour mixture and, using your hands, rub the butter into the flour.
Continue squeezing the butter into the flour until the butter is no larger than the size of a pea.
Using a wooden spoon, stir the milk into the mixture.
If the mixture is too dry, add a little bit more milk at a time.
Carefully fold the cheese and the green onions into the dough, being sure to fully incorporate it.
Transfer the dough to a lightly floured surface.
Lightly dust the top and the sides of the dough with flour.
Using your hands, fold the dough over each other multiple times, at least 5 times.
Flatten the dough until it is at most 1-inch thick.
Using a round 2-inch biscuit cutter, cut rounds of dough and carefully place them on the prepared baking sheet.
Continue cutting out round biscuits until you have run out of dough.
Be sure to gather up the scraps of dough and cut those in round biscuits as well.
Place the biscuits in the oven and bake until they turn a light golden brown, about 15 minutes.
Allow the biscuits to cool on the baking sheet until warm and then serve.
These last up to 5 days in a sealed container in the refrigerator.
Recipe adapted from Alton Browns Southern Biscuits on Food Network.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Preheat the oven to 450 degrees F. Line 1 baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut the butter into 1/2-inch cubes.
Add the butter to the flour mixture and, using your hands, rub the butter into the flour.
Continue squeezing the butter into the flour until the butter is no larger than the size of a pea.
Using a wooden spoon, stir the milk into the mixture.
If the mixture is too dry, add a little bit more milk at a time.
Carefully fold the cheese and the green onions into the dough, being sure to fully incorporate it.
Transfer the dough to a lightly floured surface.
Lightly dust the top and the sides of the dough with flour.
Using your hands, fold the dough over each other multiple times, at least 5 times.
Flatten the dough until it is at most 1-inch thick.
Using a round 2-inch biscuit cutter, cut rounds of dough and carefully place them on the prepared baking sheet.
Continue cutting out round biscuits until you have run out of dough.
Be sure to gather up the scraps of dough and cut those in round biscuits as well.
Place the biscuits in the oven and bake until they turn a light golden brown, about 15 minutes.
Allow the biscuits to cool on the baking sheet until warm and then serve.
These last up to 5 days in a sealed container in the refrigerator.
Recipe adapted from Alton Browns Southern Biscuits on Food Network.