Cheese And Onion Drop Biscuits Recipes

Steps:

• In a small skillet, saute sweet onion in 1 tablespoon butter until tender. Add vinegar; cook and stir until liquid is evaporated. Cool., In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese and green onions. Stir in buttermilk just until moistened., Turn onto a lightly floured surface; knead 3-4 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Bake at 400° until golden brown, 12-15 minutes. Serve warm.

Steps:

• 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.

Steps:

• Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in cheese, green onions and milk just until dry ingredients are moistened.
• On ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Mix all ingredients, drop by spoonfuls onto ungreased cookie sheet.
• Place in center of oven and cook at 425°F until tops are golden brown, approximately 20 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Put the flour, baking powder, and salt in a food processor and pulse briefly to mix. Add the butter and pulse until the mixture is crumbly. Add green onion and Parmesan and pulse just enough to blend. Add the milk and pulse until combined. Drop the dough in rounded tablespoons onto a greased baking sheet, and bake until golden, about 13 to 15 minutes.

Steps:

• In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine egg and buttermilk; stir into crumb mixture just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Steps:

• Sift dry ingredients together; using a pastry cutter, 2 knives or a food processor, cut in butter until only small bits are visible.
• Add cheddar & green onions, tossing until evenly distributed; pour in a cup of buttermilk or sour cream & stir until dough forms.
• Increase liquid if necessary - I used 11/2 cups of full fat sour cream.
• Turn out onto a lightly floured surface, pat until ½ inch thick & cut with a biscuit or cookie cutter or a glass.
• Place about 1 inch apart on a parchment lined baking sheet (or use cooking spray) and bake above the centre of a preheated 450F oven for 10 to 12 minutes or until golden.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
• Bake in preheated oven for 12 to 15 minutes, until golden.

Steps:

• Heat oven to 425ºF.
• Mix flour and baking powder in large bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar, onions and sage. Add milk; stir just until mixture forms soft dough.
• Drop 2 Tbsp. dough, 2 inches apart, into 16 mounds on baking sheet.
• Bake 13 to 16 min. or until golden brown.

Steps:

• Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
• Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.