These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.

Cheddar Onion Drop Biscuits

all-purpose flour

baking powder

baking soda

salt

butter

onion

Parmesan cheese

Cheddar cheese

1% buttermilk

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.


Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.


Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.


I've tried a couple of biscuit recipes that use buttermilk baking mix and they were excellent. What I found however by making THIS recipe is that the mix doesn't really shave any time off the preparation nor is the process necessarily simplified. These biscuits were mixed and on the baking sheet in no time. I wanted the freshness and color of green onion so I chose to use that instead of the dried minced onion. I found I needed more buttermilk to bring the dough together so since I had none left I used cream. They were perfectly baked and golden brown at 12 minutes. Once out of the oven I brushed them with melted garlic butter which gave them a boost of flavor as well as an attractive sheen. The Parmesan is a distinct flavor in the biscuits so the title is just a little misleading. If you don't like Parmesan you're not likely to care for these biscuits. They're SO pretty - very inviting. I appreciated their larger size compared to other drop biscuit recipes. They re crusty on the outside buttery and moist on the inside. Flavorful and just delicious. They re just what I was after to accompany our soup tonight and I m looking forward to enjoying one with some scrambled eggs in the morning too.

I chose to use fresh minced green onions in place of the dried onions. I found that I had to add an extra Tablespoon of buttermilk then the batter came together nicely. I mixed and dropped the batter onto a parchment sheet. They baked up in 12 minutes leaving behind a wonderful cheddar aroma. The first thing I noticed were the pretty speckles of green onions with the yellow cheddar cheese baked in all over the biscuits. The biscuits feel light and airy to the touch and are a lovely golden color! They are moist tender and very cheesy-just the way we like our biscuits! I could also taste the parmesan reggiano. I think these biscuits turned out just right not too salty or dry. Flavorful and delicious! This went nicely with "Beef Barley Vegetable Soup " also from this website. I also think these biscuits would complement a bowl of hearty beef stew or chili.

I followed the recipe exactly with the exception of:  used milk and vinegar (had no buttermilk); diced and browned a small Vidalia onion in 1 Tbls. butter (had no dried onion); greased the baking sheet with shortening (no parchment); and added a pinch of garlic granules.  I also made six large biscuits instead of 12 small (baking time and temp. was the same).  These were great- the only thing I thought was maybe they could use more salt, but I recommend following the recipe the first time and deciding for yourself.

All I have to say is YUM!!! These were fabulous! My kids loved them and are already begging me to make them again!

I used green onions as other reviewers did and I also needed to add an extra splash of milk. I am lactose intolerant and didn't want to buy buttermilk just for this recipe so I put a Tablespoon of cider vinegar into a measuring cup and then added enough lactose-free milk to make the one cup needed. These biscuits are really delicious. The perfect accompaniment to my "wow Fall is here" chili.

I loved these and i don't even like biscuits that much! They are cheesy moist and easy. I used powdered buttermilk with success-I rarely if ever buy fresh. The onion flavor was subtle but the perfect amount. Really good-not overpowering on the baking powder side which I really appreciate. I will definitely make them again! Quick easy and they were perfect with our pasta! A great side to help stretch a meal. Thank you!!

Great biscuits.. delicious! The outside had a golden brown crunchiness and the inside is moist & very tasty! I did not have dried minced onion so I used dried chives. The name should be changed to "Cheddar Parmesan Drop Biscuits".

These were very good but a little bland. I didn't have dried onion so I took other reviewers advice and used green onion. They came out pretty but I wonder if that could have been part of the reason they weren't full in flavor. Will definitely make again but will try with the dried onion and see what happens. I also might add a little Old Bay Seasoning next time for added flavor. 11/26/11 update: I just made these a 2nd time because I had green onion and sharp cheddar that I wanted to use up. This time around I added more cheddar a little more onion and a dash of season salt. This batch was much more flavorful! Definitely 5 stars with those changes.

These biscuits are melt in your mouth - sooooo good!

These were nice but I think a little more salt and the addition of green onion would greatly improve the overall flavor. The dough baked up nicely and the cheeses were great.

cheddar onion drop biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 12

Cost: $2.05 /serving

Author : trishthedish617

Ingredients

Instructions

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