'Tis the season to eat soups because it's ridiculously cold. Instead of eating bread with my soup, I like to mix things up by making biscuits. They're a hearty accompaniment with a light soup and keep your tummy full.
To go with my butternut squash soup today. I made some cheese and onion drop biscuits. These were really tasty, and went well with the sweeter soup I made. I will probably make these with every soup since they don't require much effort. I didn't even have to use buttermilk, instead adding white vinegar (or lemon juice) to milk.
Cheese and Onion Drop Biscuits
Ingredients for 6 large biscuits:
1 cup and 2 tablespoons self-rising flour
1/4 tsp. baking powder
2 tablespoons butter, cut into tiny pieces
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup shredded Parmesan cheese
3/4 cup shredded sharp cheddar cheese
1/2 cup milk and 1 tsp. white vinegar mixed together
4 tbsp. chopped green onion (green parts only)
Step 1: Preheat oven to 450 degrees and line baking sheet with parchment paper
Step 2: Mix flour and baking powder, then blend in butter with hands until butter is mixed in
Step 3: Stir in garlic and onion powders, cheeses and green onion
Step 4: Stir in milk until just combined, add in more milk if needed
Step 5: Drop 6 even spoonfuls of dough onto baking sheet and bake for 12-15 minutes until tops are lightly browned. Eat immediately!