Recipe by Kerfuffle-Upon-Wincle
From the Daily Meal. I haven't yet made these, but I don't believe the recipe calls for enough baking powder -- you be the judge! Watch a demo video at http://www.thedailymeal.com/video/related/1141
Top Review by diner524
Delicious!!! You will love the smell of your kitchen while these biscuits are baking!! I made this as written, even included a photo of the brand name cheese (as I live in FL and it is a common brand in our Publix, but I know up in Ohio, they didn't have there butter). I made two changes, made 1/4 of the recipe and used Land O Lakes butter, as I didn't want to spend almost $5 dollars for 2 sticks of Kerrygold butter. The only thing I would change, is to add the onion/leek mixture, cold butter and cheese all at once, then add the yogurt as needed to bring it all together. My biscuits were so tasty but not as tender and I think it was from mixing the flour mixture with the butter 1st, then adding the cheese and onion/leek mixture and then the yogurt mixture, too much handling/mixing. You must try these tasty biscuits!!! I served mine with a bowl of homemade chili, so good!!! Thanks for sharing the recipe. Made for Photo Tag Game.
- 2 tablespoons butter (preferably Kerrygold)
- 2 1⁄4 cups unsifted all-purpose flour
- 1 medium onion (chopped finely)
- 1 medium leek (white and tender green parts, sliced thinly)
- 1 tablespoon sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup cold butter (preferably Kerrygold, cut into pieces)
- 1 cup kerrygold dubliner cheese (coarsely grated)
- 7 ounces plain yogurt (See directions below, all the yogurt may not be needed!)
Directions See How It's Made
- Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
- Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
- Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
- Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
- Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
- Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.