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Onion Cheese Biscuits

We think these biscuits are great with homemade soups.


  • 2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
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  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp salt
  • 1/4 tsp. baking soda
  • 1/4 cup cold butter
  • 2 cups (8 ounces) shredded cheddar-monterey Jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup buttermilk


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

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