- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup cold butter, cubed
- 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup buttermilk
- 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.
Reviews for Garlic Onion Cheese Biscuits
"think I would try this recipe with self rising flour without all the extra ingred.just add some onion powder or finely chopped fresh onion and a small amount of finely grated cheese."
"These were just average for me. Would almost rather use a canned biscuit instead."
"Had to add an extra cup of flour because the 'dough' was so wet you could not handle it, let alone try to cut out biscuits. The amount of cheese in the dough gave them a weird gooey middle and they really didn't have any taste to speak of."
"Even for a not so great biscuit maker, these were fabulous! Served them with soup, everyone loved them and they were really easy!"