Cheddar And Green Onion Biscuit Poppers Food

CHEDDAR AND GREEN ONION BISCUIT POPPERS

Steps:

• Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
• Drop dough by rounded teaspoonfuls onto cookie sheet.
• Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits. Serve with salsa if desired.

CHEDDAR & GREEN ONION BISCUITS

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.

ONION & CHEDDAR BISCUITS

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.

GREEN ONION BISCUITS

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.

CHEDDAR ONION DROP BISCUITS

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.

GREEN ONION BISCUITS

Steps:

• Preheat oven to 425°F. Mix flour, baking powder, salt and pepper in large bowl. Mix cream and green onions in medium bowl. Add cream mixture to dry ingredients. Stir until moist clumps form.
• Transfer dough to floured work surface. Knead just until dough holds together, about 8 turns. Shape into 8-inch square. Cut out sixteen 2-inch square biscuits. Transfer biscuits to large baking sheet, spacing 1 1/2 inches apart. Brush top of biscuits with melted butter. Bake biscuits until golden and cooked through, about 18 minutes. Serve warm. (Can be made 8 hours ahead. Cool. Wrap in foil. Store at room temperature. Rewarm wrapped biscuits in 350°F. oven until heated through, about 8 minutes.)

CHEDDAR AND GREEN ONION BISCUITS

Steps:

• Heat oven to 450°. Spray cookie sheet with cooking spray. Mix flour, baking powder, salt, baking soda and mustard in medium bowl. Stir in onions and cheese.
• Mix buttermilk and oil; stir into flour mixture until soft dough forms. Drop dough by 8 spoonfuls onto cookie sheet.
• Bake 9 to 11 minutes or until golden brown. Serve warm.

IRISH CHEDDAR SPRING ONION BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
• Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter.
• Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.
• Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.

GREEN ONION-PARMESAN POPOVERS

Steps:

• Preheat oven to 375°F.
• Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese.
• Beat eggs to blend in large bowl.
• Beat in milk and green onions, then remaining 1/2 cup melted butter.
• Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
• Divide batter among muffin cups.
• Bake popovers without opening oven 'til puffed and crusty brown, about 38 minutes for small, 48 minutes for large; turn out of pan and serve hot.
• Makes 12 small or 6 large.