Pepper Gruyere And Green Onion Biscuits Recipes
HAM & GREEN ONION BISCUITS
I started with my grandmother's biscuits and added a bit of my personality. When I make these with my kids, it feels like she's with us. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in ham and green onions. Add milk; stir just until moistened., Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Provided by Bon Appétit Test Kitchen
Categories Bread Onion Breakfast Brunch Bake Christmas Thanksgiving Quick & Easy Low Cal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
- Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
- Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
PEPPER, GRUYERE, AND GREEN ONION BISCUITS
Make and share this Pepper, Gruyere, and Green Onion Biscuits recipe from Food.com.
Provided by peachshnapps
Categories Breads
Time 15m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In bowl mix together flour, baking powder, baking soda, pepper, and salt.
- Cut in butter until it resembles course meal.
- Add cheese and onions, stirring and/or tossing to combine.
- Stir in 1 cup buttermilk until it forms a soft, slightly sticky ball.
- Using lightly floured hands divide dough in to twelve pieces.
- Form pieces in to balls and place balls onto an ungreased baking sheet, spacing about an inch apart.
- Brush tops with remaining buttermilk.
- Bake 15-20 minutes, until tops are light brown.
- Serve warm.
Nutrition Facts : Calories 167, Fat 8.1, SaturatedFat 4.9, Cholesterol 23.5, Sodium 215.3, Carbohydrate 17.7, Fiber 0.8, Sugar 1.2, Protein 5.7
GREEN ONION BISCUITS
The savory flavor of green onions comes through in these easy drop biscuits that are best right out of the oven. They have a crusty exterior and soft interior. -Test Kitchen
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Combine the buttermilk, onions and oil; stir into dry ingredients just until moistened., Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Spritz tops with butter-flavored spray. Bake at 400° for 14-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 85 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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CARAMELIZED ONION AND GRUYERE DROP BISCUITS RECIPE
From littlespicejar.com
5/5 (14)Category Bread & BakingCuisine AmericanTotal Time 50 mins
- ONIONS: In a large cast-iron skillet over medium heat, and the butter and let it melt. Add the onions and sauté them for 5 minutes or until they start to sweat and shrink a little. Lower the heat to low and season with sugar and dried thyme and continue to cook for 20-30 minutes or until the onions start to turn golden and caramelized. Make sure to stir the mixture every 5 minutes. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, and season with ¼ teaspoon salt. Allow the onions to soak up the vinegar then remove from heat. Let onions cool to room temperature. At this point, you can refrigerate the onions (for later) or complete the biscuits.
- BISCUIT BATTER: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone mat; set aside. Place 1 stick of butter in a small microwave-safe bowl. Microwave the butter until it is completely melted, about 45 seconds, set aside. In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, dried parsley, and kosher salt. Add the melted butter and ¾ cup of milk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the caramelized onions and cheese and fold into the biscuit dough until combined. If the dough is dry, add one tablespoon of milk (up to 4 times) until the dough just comes together. You don’t want it to wet-looking! I needed 2 tablespoons.
- BAKE: Drop 2 tablespoons worth of dough onto the baking sheet. Bake for 10-12 minutes or until the biscuits are golden brown on the outside. Heat the remaining 2 tablespoons of butter in a small bowl until melted, about 20 seconds. Stir in another pinch of dried parsley (optional.) Brush the freshly baked buns with butter and serve warm!
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