White Cheddar Puffs With Green Onions

These were wonderful, even though I made them much larger than the recipe suggests. They have the texture of those wonderful biscuits from Red Lobster. I wouldn't bake these ahead of time - by the next day they were kind of soggy. Also, definately use a stand mixture if you have one. I used a hand mixer and the dough was almost too stiff to handle. [Bon Appetit, November 2005]

• Ready In: 50 mins
• Yields: 48 puffs

Ingredients

• 1  cup water
• 1⁄4 cup butter, cut into 4 pieces
• 1⁄2 teaspoon kosher salt, plus additional for sprinkling
• 1  cup all-purpose flour
• 2  tablespoons all-purpose flour
• 4  large eggs
• 1 1⁄2 cups  packed grated extra-sharp white cheddar cheese
• 2⁄3 cup  minced green onion

Directions

1. Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
2. Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.).
3. Preheat oven to 375°F Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.