Cheddar and Green Onion Biscuits

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The effect that adding a simple biscuit has on a meal is amazing. These cheddar and green onion biscuits were an afterthought, but they transformed my end-of-summer corn chowder from an easy weeknight dinner destined to be eaten on the couch in front of the television to a meal that we enjoyed as we lingered around the dining room table. Bursting with flavor from melted cheddar, green onions, and garlic, I couldn’t keep my hands off these biscuits! (Confession: I ate three.)

I don’t usually advocate using low-fat or fat-free cheese because it can have a strange rubbery texture, but in this case go right ahead and use it if you want (you’ll shave off about 10 calories and 1 gram fat per biscuit by using reduced-fat instead of full-fat). Because the cheese is mixed throughout the biscuit, you really can’t tell the difference. Just do me a favor and don’t buy the pre-shredded cheese in the bag: it’s coated in starch so that it doesn’t stick together and it just won’t melt right. Plus, it tastes funny. It’s well worth taking the extra minute to shred your own!

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Cheddar and Green Onion Biscuits

  • 2 cups flour
  • 1-1/2 Tbs baking powder
  • 1 dash salt
  • 2 tsp sugar
  • 1/2 stick butter
  • 3/4 cup milk
  • 1 cup reduced fat cheddar cheese, freshly grated
  • 3 green onions, chopped
  • 1/4 tsp garlic powder
  • smoked paprika

Preheat oven to 400F.

Mix together the flour, baking powder, salt, and sugar. Cut in the butter — the mixture will have a fine, crumbly texture with pea-sized lumps of butter. Gently mix in the milk, cheese, green onions, and garlic powder. Drop 1/4 cup portions of the batter onto a cookie sheet lined with parchment paper or a silpat.

Bake for 20 minutes, or until the edges of the biscuits turn golden brown and the tops are dry. Remove from the oven and dust with paprika.

Yields 12.
Approx. 150 calories, 6 grams fat, 0 grams fiber, 5.5 grams protein

By on September 19th, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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21 thoughts on “Cheddar and Green Onion Biscuits”

  1. these are sooo good! And I don’t know what anyone was talking about…leftovers! HA!

    Reply
  2. That touch of paprika makes these guys look gorgeous! And you’re so right about cheese. It’s so worth the extra 5 minutes that it takes to shred it yourself.

    Reply
  3. For some reason these didn’t really appeal until you mentioned that you ate them with corn chowder. Then something about them just sang. I think you hit a perfect combination there! Now I’ll have to make both!

    Reply
  4. These look delicious. A homemade biscuit is hard to beat. I agree that I would rather eat no cheese than the lowfat stuff. Since I have made the tradition to eating real food I have lost weight and feel so much better. I think its because it is more natural and satisfying so your body just needs less to be happy. Don’t we all deserve real delicious food and not processed/fake stuff???

    Reply
  5. Thanks for the tip on the cheese. I agree about the low – fat versions. Sometimes it would be better to skip it all together, nice to know in this treatment it was a good idea. These look wonderful!!

    Reply

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