Ingredients
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2
-
2 1/2
-
1/2
-
1/2
-
1/4
-
1 1/2
-
2 - 3
-
2 1/4
-
-
-
-
-
-
-
Directions
Cheddar & Green Onion Biscuits, Serve warm from the oven with a bowl of soup for lunch or an easy week night dinner!, Some complained about to much liquid and a very sticky dough, but if you look in ‘method portion’ she mentions only adding 1 1/2 cups liquid, although ingredients list shows 2+ Cups liquid Anyways, I didn’t have buttermilk or sour cream so used 2% plain greek yogurt instead (1 1/2 cups) and 2 tbsp of almond milk This resulted in a workable dough that easily pressed out to cut These turned out sooooo amazing!! Crispy outside, perfectly creamy and delicious inside I will make these this way from now on I am guessing if you made this as the ‘Method’ portion describes with 1 1/2 cups buttermilk or sourcream they would be just as good , Dont make this recipe There is clearly an error Way too much liquid for flour!!! Fix it please
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Steps
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1
Done
|
Sift Dry Ingredients Together; Using a Pastry Cutter, 2 Knives or a Food Processor, Cut in Butter Until Only Small Bits Are Visible. |
|
2
Done
|
Add Cheddar & Green Onions, Tossing Until Evenly Distributed; Pour in a Cup of Buttermilk or Sour Cream & Stir Until Dough Forms. |
|
3
Done
|
Increase Liquid If Necessary - used 11/2 Cups of Full Fat Sour Cream. |
|
4
Done
|
Turn Out Onto a Lightly Floured Surface, Pat Until Inch Thick & Cut With a Biscuit or Cookie Cutter or a Glass. |
|
5
Done
|
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. |
