Biscuits are not a recipe you see much of anymore, which is a shame. As far as quick breads go, nothing could be…quicker. Or easier. By the time the oven is heated, you can have these Easy Cheese & Onion Biscuits ready to bake.
A one-bowl recipe for light and fluffy biscuits should be in everyone’s kitchen recipe file. If you have a grandmother or auntie to ask, talk to them about biscuits. Chances are, they probably have their favourite recipe memorized!
I used a mix of cheddars and diced green onions for this recipe that originates from Canadian Living Magazine, circa 2005. You could sub in any grated melting cheese like jack or gruyere, and use sautéed onions. Or chives. Try different combos and see what you like!
Fully admitting that it’s been awhile since I made biscuits – at this very moment I can’t recall what prompted me to dig out this recipe! While in the past I would’ve normally shaped the dough into a round and simply cut it into triangles, with Valentine’s Day being so close I had hearts on my mind.
Here’s my best tip for success in biscuit making: be confident, but use a light hand. The brief mixing and kneading demand it, with the idea of biscuits being that they are light & tender. If you’re heavy handed, they will be heavy from developing too much gluten. I liken it to baby-sitting… you gotta show them who’s boss, but in a nice & friendly way.
Perfect to serve with any soup like vegetable lentil or butternut squash they really do make for good eating, and could be served from breakfast to dinner – and all times in between. Biscuit breakfast sandwich anyone??
- 1/4 chopped green onion or chives (or 1/2 medium onion, chopped fine & sautéed in butter)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- A few grinds of black pepper
- 1/4 teaspoon smoked paprika or cayenne pepper
- 1/2 cup cold unsalted butter, cut into small squares
- 1 cup shredded cheddar cheese (or jack, gruyere, etc)
- 1 egg
- 1 cup milk
- Preheat oven to 400ºF.
- Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt and cayenne pepper. Using pastry blender, 2 knives or with your finger tips, quickly cut in butter until mixture resembles coarse crumbs. Add 3/4 cup of the cheese and onions; stir to combine. Beat egg with milk; pour over flour mixture and quickly stir with fork to form soft ragged dough.
- Turn out onto lightly floured surface, press the dough into a ball and knead gently 10 times. Pat into a ¾ to 1 inch thick square, without being too fussy; spending too much time here will warm the butter! Cut the scones into 12 with a large knife, cutting though lightly and quickly; this method is quick and gives no scraps or waste. No matter that they’re not all exactly the same – they’ll look and taste deliciously home-made.
- Place on parchment lined baking sheet with 2-inches between and sprinkle with remaining cheese.
- Bake in centre of oven until golden, about 15 minutes.
- * use a cookie cutter if you want to make them into shapes
- ** do not be tempted to overload the top with cheese - it may inhibit the rise of the dough!