It’s a sad day when I’m standing in the dairy aisle contemplating Pillsbury biscuits of any variety. First, I don’t make biscuits very often. But when I do, I want them to be, well…more delicious than a generic Pillsbury blob of dough. With all due respect to the cutie-patootie Pillsbury Dough Boy, of course.
Second, they’re generic and sort of lacking in maturity (not to mention the out-of-control fat content). I mean, what serious dinner hostess flops out a bread basket full of Grands Biscuits to her Easter dinner guests? Sure, the kids love them, but there comes a time when even a biscuit has to grow up!
If you’re looking for a grown-up biscuit, this is it. These were easy to throw together with mostly stock pantry items; the exception being the buttermilk, which I don’t always have on hand. The cheddar and green onions were a perfect pairing – neither being overpowering – but adding just the right amount of savory goodness to the finished product. They were absolutely delicious and I’ll definitely keep this recipe on hand to make again. Enjoy!
Savory Cheddar and Onion Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons chilled butter, cut into small pieces
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 cup fat-free buttermilk
- 1/2 cup fat-free sour cream
- Cooking spray
- Pre-heat oven to 450°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
- Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.