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Onion & Cheddar Biscuits

These cheddar biscuits are seriously addictive! I make a batch and freeze them, then my husband microwaves one for breakfast every morning. —Elaine Sweet, Dallas, Texas
  • Total Time
    Prep: 25 min. Bake 15 min.
  • Makes
    6 biscuits


  • 1/4 cup finely chopped sweet onion
  • 4 tablespoons cold butter, divided
  • 1/4 cup white balsamic vinegar
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, chopped
  • 1/4 cup buttermilk


  • In a small skillet, saute sweet onion in 1 tablespoon butter until tender. Add vinegar; cook and stir until liquid is evaporated. Cool.
  • In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese and green onions. Stir in buttermilk just until moistened.
  • Turn onto a lightly floured surface; knead 3-4 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Bake at 400° until golden brown, 12-15 minutes. Serve warm.
Nutrition Facts
1 biscuit: 199 calories, 11g fat (7g saturated fat), 30mg cholesterol, 301mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 5g protein.

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  • skb cooking
    Jan 8, 2011

    No comment left

  • BrytEyz
    Jan 24, 2010

    These are quite tasty, and they leave the whole house smelling great. I couldn't find white balsalmic vinegar, so I used golden balsalmic vinegar. It was still light in color, so it worked just fine. My only complaint is that for a recipe that makes just 6 biscuits, it takes a very long time to prepare! This page says 25 mins prep time, but cooking the onions until the vinegar evaporates, and then subsequently letting them cool, took me that long alone. Be sure to plan your timing carefully before starting this recipe.

  • voyce
    Jan 24, 2010

    No comment left