Becky Luigart-Stayner
Yield
1 dozen (serving size: 1 biscuit)

Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Step 3

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Ratings & Reviews

brighteyes8's Review

djohnston7
September 26, 2014
Subbed 1 1/2 t. cream of tartar + 1 c. milk for the buttermilk per Cook's Illustrated's recommendation and it worked fine except the dough was too moist. I was in a hurry so I dropped it out anyway and the biscuits were kind of short as a result, but next time I'd just add a bit more flour to solve the problem. Other than that, these were amazingly delicious.

gkd1029's Review

HiloFoodie
April 09, 2014
N/A

djohnston7's Review

clampers
March 29, 2014
Very delicious!! Prepared as written except used Lowfat buttermilk (my store doesn't carry non-fat) I expected them to come out of the oven a little crisper on the outside, but they came out a little gummy, even though they had browned. That being the only negative, they were very tasty - the onion in there was particularly good!

Flynneous's Review

gkd1029
January 30, 2013
These were great. Quick to make and very good. I subbed fat-free Greek yogurt for the sour cream to make it a little lighter. Wouldn't recommend freezing uncooked dough for later. It didn't rise as well.

jgcookin's Review

jgcookin
January 21, 2012
great with veggie chili! made with soy milk + Tblsp of white vinegar for the buttermilk and it worked perfectly. dough was moist but fine for drop biscuit

clampers's Review

Flynneous
January 13, 2012
Served these to my bro- and sis-in-law with chili for a football game. Everyone loved them. Definitely eat them all while they are warm though, because like other commenters said, they do get rubbery when you refridgerate and then try to heat them up in the micro. Maybe re-baking them would work?

smd1212's Review

brighteyes8
December 15, 2011
These are delicious! I didn't have green onions so subbed about 1 T. chopped, pickled jalapeno, since I was serving with CL's Ancho Pork and Hominy Stew (December 2009). Great combo of flavors, and I will definitely make these again. I made them in a muffin pan and got 12 nice-sized biscuits.

keeshmom's Review

keeshmom
November 04, 2011
Easy and you don't miss all the butter that is in most recipes. Had to look this one up today because I misplaced my paper copy.

HiloFoodie's Review

smd1212
May 25, 2011
A family favorite!

happyjackeats's Review

CookinMamaSue
November 20, 2010
I've never made biscuits before, and these are easy and delicious! I was kind of confused by the "course meal" description -- my mixture just looked like lumpy, unsifted flour. Awesome straight out of oven, good reheated but not the same. They are kind of gummy if not reheated. My husband said they taste a lot like sour cream, but I didn't notice. Will def. make again!