Cheese and Onion Biscuits
April 25, 2008 by Marye Audet
Filed under Breads, Quick Breads, Quick and Easy
Cheese and onion biscuits are, to me, the perfect accompaniment to cream based soups. I especially like them with potato soup and clam chowder.
Marc, being from Massachusetts, is very keen on clam chowder. In fact, it is almost his number one comfort food. I do try to make it often. My recipe for clam chowder is going to be up on Apron Strings and Simmering Things a bit later today. Trust me, it is awesome.
However, the cheese biscuits to serve with it? Right here, right now. They are the best. Very light and tender with just enough cheese and onion flavor to make them perfect. Seriously, look at the crumb on these:
I tend to throw these together, by the way, and not measure. With biscuits you have to go by the feel of the flour/butter mixture. Please, use your fingers, it really is the only way.
Cheese and Onion Biscuits
- 2 c flour
3 tsp baking powder - 1tsp. baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbs Penzey’s Roasted Onion powder
- 2/3 c grated cheddar cheese
- 1/2 c cold unsalted butter
- 3/4 c buttermilk
Set oven to 500 degrees. YES 500.
Mix dry ingredients. Mix in butter with cold fingers, keep a bowl of ice nearby to dip hands in..this is important. Rub the butter into the flour mixture with your finger tips and don’t let the butter get warm enough to start melting into the flour. You want microscopic bits of butter encapsulated in flour. Work the butter in until the mixture looks like coarse crumbs. Add cheese Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.
Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet. Place in oven until golden. This will only take about6-8 minutes, watch carefully. Serve hot.
2 dozen
Images:(c) 2008 Marye Audet
Content (c)Marye Audet for Baking Delights
Biscuits are just the best with or without soup Marye…and I love the savory cheese ones the best!!
Me too!
My DS and DH will flip over these - thanks for the wonderful recipe! And I’m making split pea and ham soup in the next day or two and this seems perfect.
jen-it will be fantastic with it..you may wnat to consider switching to a gruyere or edam with the split pea and ham soup …
I love biscuits! It is really a pity there are none (or I have not found any) in my part of the world.
Yummy
I will have to try the recipe for sure the next time my fiance’s mom makes potato soup! I tried making it once but got the not-so-bright idea of trying two recipes together to make it in the crockpot. didnt’ turn out so great lol. Then I heard, “You should’ve just used my mom’s recipe.” haha. It is really good soup though, so I should just stick with her’s I guess 
ANYWAY, these biscuits sound great. They sound like they would be a good breakfast biscuit too.. maybe with ham mixed in? I’ve never tried anything like that but I’ve seen recipes that sounded good.
(Thanks to Jen, I’m now craving split pea soup.)
Carolyn-can you get the ingredients and make them?
Tiffany- thay wou ld be great with ham I think
Whoa. Spooky.
Why do I say spooky? Because I haven’t been by here and you posted this recipe the same day I made my own version of these.
WOW.GMTA!