Canadian Dishes

Top food blogs

Sunday, 28 August 2016

Light & Fluffy Cheddar Onion Biscuits…the best I have ever baked!

More great treats up at Greenlake in the Cariboo!

Recipe By: Miriam Borys Busby

Yield:  16 biscuits


3 cups flour 
1 tsp. salt
3 tsp. baking powder 
3/4 tsp. baking soda
2 tsp. sugar
3/4 cup cold butter

2 1/2 cups cheddar cheese (sharp) - shredded
1/2 cup grated parmesan cheese
1/4 cup green onion - diced 
1 cup milk - cold
1/2 cup plain yogurt or sour cream

1/4 cup milk for the milk wash at the end before baking
salt for garnish

Preheat oven to 375°. 

In a large bowl, mix together the flour, soda, baking powder, salt and sugar.
Cut in the cold butter with a pastry cutter until the butter is pea size.
Add thee grated cheeses and chopped green onion.

Miriam's Time Saving Tip♥  At this point you can store the dry ingredients plus butter and cheeses in the fridge in a zip lock plastic bag. When you are ready to bake and serve the biscuits, take the bag out of the fridge and pour the contents into a bowl and follow the remaining instructions below. I like to pre-make these biscuits because all the prep mess is done and out of the way. 

Add milk to the yogurt and mix together well.
Stir milk mixture into dry mixture just until moistened and the biscuit dough starts to come together in a ball. 
Turn out onto a lightly floured surface. 
Roll dough out to 1 in. thickness and cut with a biscuit cutter. To  get 16 biscuits i used a 2 1/4 inch cutter as seen in the photo to the right.

2 1/4 inch cutter
Place onto a parchment lined baking sheet. 
Milk wash the tops and sprinkle each biscuit lightly with salt.
Bake 15 - 20  minutes or until golden brown. Serve warm.

milk washed biscuits ready to go into a pre-heated oven

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

No comments:

Post a Comment