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We think these biscuits are great with homemade soups.
In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cup Cheddar-Monterey Jack cheese and the Parmesan cheese. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 6 to 8 times. Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2-inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Sprinkle with remaining Cheddar-Monterey Jack cheese. Bake at 400 degrees F for 10 to 15 minutes or until golden brown. Serve warm.
Yield: 1 dozen biscuits
By Connie from Cotter, AR