We really enjoy these fast biscuits and the light onion flavor paired with cheddar cheese is, well…. yummy! 🙂 I switched them up just a tad because we don’t usually have buttermilk and I am often too lazy to make the substitute. haha These are great served alongside meat dishes, such as my crock-pot chicken pot roast. When I’m serving these for company, I like to prepare them in the morning, place on the greased baking sheet, cover lightly with plastic wrap and poke them in the fridge. When I’m ready later, I stick them in the preheated oven and they cook up great!
- 1/4 cup diced onion
- 3/4 cup flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon oregano
- 1 tablespoon cold butter cut in pea sized pieces
- 1/3 cup shredded cheddar cheese
- 1/3 cup whole milk
Saute onion for just a few minutes in a small frying pan until softened.
Preheat oven to 450 degrees.
In a bowl, combine flour, baking powder, baking soda, salt, garlic powder, and oregano. Add in butter and kind of mush it around with your hand until mixture gets a little crumbly and the pieces aren’t as noticeable. Stir in onion and cheese. Stir in milk – mixture will be thick and sticky.
Scrape it out onto a lightly floured surface and knead 8-10 times. Add more flour as necessary. Just add a little at a time as you’re kneading until it’s not super sticky. Pat it into a circle and cut into four wedges. Place wedges on a greased baking sheet a couple inches apart from each other and bake 8-12 minutes or lightly golden on top. Serve warm!
FYI: this recipe doubles very nicely 🙂