Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 2 teaspoons baking powder

  4. 1 teaspoon onion powder

  5. 1 teaspoon garlic powder

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon baking soda

  8. 1/4 cup cold butter

  9. 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese, divided

  10. 1/2 cup grated Parmesan cheese

  11. 1 cup buttermilk

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cheddar-Monterey Jack cheese and Parmesan cheese. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Sprinkle with remaining cheddar-Monterey Jack cheese. Bake at 400° for 10-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.


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