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

Post from: Baking Delights