Recipe by Annacia
Yummy biscuits that are good for snack time or anytime.
Top Review by CookingCarol0325
Just baked these and...Wow! The only problem I have with these biscuits is staying away from them! I did want to share that I used Hudson Cream self-rising flour, omitting the baking soda and salt but using the full amount of baking powder. I baked them in a 10" cast iron skillet that I preheated in the 500 degree oven with about 2 T of bacon grease. I added 1/2 t of onion powder and 1 t of snipped chives, as well as the onions. I added the ham, cheddar, and gourmet buttermilk. I turned the temp down to 450 as soon as I put the pan in the oven and baked for 25 minutes. I will make these for a special weekend breakfast with eggs or to accompany some homemade tomato or split pea soup. Simply delicious!
- 118.29 ml minced onion
- 14.79 ml butter
- 473.18 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml salt
- 2.46 ml baking soda
- 59.14 ml butter, cut into 1/4-inch dice
- 354.88 ml buttermilk
- 118.29 ml diced cooked ham
- 118.29 ml grated sharp cheddar cheese
- 29.58 ml butter, melted
Directions See How It's Made
- Preheat oven to 500°F
- Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
- In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
- Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
- Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
- Brush with hot melted butter.
- Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
- Cool in pan for several minutes then invert onto kitchen towel.
- Turn right side up and serve hot.