Onion Cheddar Biscuits Food

GREEN ONION AND CHEDDAR BISCUITS

Steps:

• In large bowl, whisk the flour, sugar, baking powder, and salt together. Then add the butter and mix with your hands until the mixture resembles cornmeal. You can pulse the mixture together with a food processor if you prefer. Add 1 cup of the cheese and all of the green onion. Gently stir in the buttermilk, and the milk starting by adding 1/4 cup and adding more as necessary. You want the dough to be sticky, but not overly wet. I found that adding 1/3 cup of milk was just right, but you might need slightly more or less. Cover the dough and let it sit for 30 minutes. After 30 minutes, move an oven rack so it is at the level where it is on the top third of your oven. Heat your oven to 425 degrees. Pour the dough onto a floured surface and roll it out until it is about 1/2 inch thick. Fold the dough up into thirds and roll it out again. Repeat this two more times, this gives the biscuits flaky layers. Use a biscuit cutter to divide the dough into about 12 biscuits. Or just a knife to cut the biscuits into squares. Place the biscuits on a silicone mat or parchment lined baking sheet. Do not place the biscuits in the oven until the temperature reaches 425 degrees. Place the biscuits on a rack on the top third of the oven - not just in the middle. Bake the biscuits for 12 minutes. Then remove from the oven and brush melted butter and sprinkle the remaining cheese over the top of the biscuits. Let cook for another 3 minutes, until the biscuits are just starting to brown. Then turn on the broiler for about a minute to get the cheese nice and crispy.

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.

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.

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.

HAM AND SHARP CHEDDAR BISCUITS

Steps:

• Preheat oven to 500°F
• Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
• In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
• Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
• Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
• Brush with hot melted butter.
• Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
• Cool in pan for several minutes then invert onto kitchen towel.
• Turn right side up and serve hot.

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.

GREEN ONION CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Whisk flour, baking powder, sugar, baking soda, and salt together in medium bowl. Blend in butter, using fingertips, until mixture resembles coarse meal. Stir in cheese and green onions. Add buttermilk and stir just until combined.
• Drop dough in 12 equal portions about 2" apart on buttered baking sheet. Bake 18-20 minutes or until golden.

BACON, GREEN ONION, AND CHEDDAR BISCUITS (EMERIL LAGASSE)

Steps:

• Preheat oven to 475°F Sift the self-rising flour, cake flour, baking powder, baking soda, sugar and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
• Add the bacon, cheddar and green onions to the flour mixture. Pour the heavy cream into the flour mixture and, with your hands or a silicone spatula, stir just until the cream and flour come together to form a dough.
• Use 2 tablespoons of the melted butter to brush the inside of the Cast-Iron Biscuit Pan (Emeril has his own line, but I think any biscuit pan would work). Carefully spoon mixture into each well being sure to divide the mixture evenly between all wells. This will ensure even baking. Gently smooth each top with the back of a spoon or spatula. Brush the tops with the remaining tablespoon of melted butter.
• Bake in the oven for 10 or 12 minutes, or until golden brown. Allow to cool briefly before running a thin, sharp, small blade around the edge of the biscuit pan and inverting the pan to release the biscuits.