MONDAY RECIPE POST - CHEDDAR GREEN ONION DROP BISCUITS

It has been a few weeks since my last Monday recipe post, but we haven't been cooking much.  Eating a lot of light meals put together easily, and also lots of salads.  I can't say I will be keeping this up every Monday, but I hope you enjoy this one.

Cheddar Green Onion Drop Biscuits

(This recipe makes 2 biscuits and worked out to 336 calories each if you're counting.  If adding the extra butter you need to add that to your calorie count.)

I can't remember where this recipe came from, but have read and tried various versions.  This is a  mixture of them all and the final version we preferred above any of them.  

Also, it is a small amount and just enough for one biscuit each.  They are that good but no chance to over indulge.  I made it for a late breakfast/brunch yesterday.  And yes, I added that bit of greenery in my photos as I didn't have anything 'green' in my fridge and it all looked a bit bare on the plate.  A graphic of fake parsley, ha!  I need to put it on my grocery list for next time.

1/2 cup of biscuit mix (I used Bisquick but there are two substitute/copycat recipes below this one if you prefer)
2 tablespoons of butter
Pinch of Cayenne Pepper

1 green onion, thinly sliced 

1 oz Cheddar Cheese or favorite

Place the oven rack in the center of oven.  Preheat to 450 degrees F.

Thinly slice the green onion

Lightly oil a small sheet pan (I used cooking spray on top of non-stick aluminum foil).

In a large bowl add the biscuit mix, butter, sliced green onion, 1 oz. of grated cheddar cheese (or your favorite), pinch of cayenne pepper and between 1 to 1-1/2 tablespoons of water.  Use a pastry cutter or two knives criss-crossed to cut the  butter into flour mixture until it resembles coarse breadcrumbs.  Mine seemed too dry after only one tablespoon, and I added another tablespoon which made it a bit sticky, but they turned out great. You be the judge of how much water you use.

Stir to combine but don't overmix, until you get a soft dough.

Divide into two equal-sized portions, forming a round.  Place on your prepared pan and flatten slightly.

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Bake 14-16 minutes until the biscuits are cooked through and a nicely golden brown  (Mine were done after 14 minutes.)

These are good on their own but you can mix 2 tablespoons of softened butter with either a little honey or maple syrup.  It would be very good on warm biscuits!  You can also use plain butter.  

I sectioned a hard-boiled egg and a Campari tomato.  It was a tasty addition and made a nice meal.

The next time I make soup I will bake these biscuits.

If you prefer not to use Bisquick, you can use either of the two recipes below.  I would suggest going to the comment section to see what people have to say at each link given.

Bisquick Substitute

The recipe came from here.

1 cup all-purpose flourNote: Recipe directions are for original size.
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter

Preparation time: 10 minutes
Ready in: 10 minutes
Servings: 4 biscuits
Calories per biscuit: 140

Sift flour into a bowl.  Add baking powder and salt and whisk until fully mixed in. Cut butter into flour mixture using a pastry cutter until evenly combined.

Notes:

Shortening or oil can be used in place of the butter if preferred. 

Homemade Biscuit Mix for a larger quantity
(can be stored in an air-tight container in the refrigerator for up to 4 months)

This recipe can be found here.

Ready in 50 minutes
Yields: 7 cups

6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup of vegetable shortening

Directions:

Sift flour, baking powder and salt into a large bowl.

Cut in shortening with a pastry blender until mixture resembles fine crumbs.

Use whenever your recipe calls for "Bisquick mix".