Sour Cream, Cheddar, and Green Onion Drop Biscuits

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.With half the butter and fat of traditional biscuits, these goodies are best served warm the day they are baked. The onions add some immunity-boosting vitamin C.

By Krista Ackerbloom Montgomery & Ann Taylor Pittman

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
1 dozen (serving size: 1 biscuit)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450°.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
146 calories; calories from fat 29%; fat 4.7g; saturated fat 2.9g; mono fat 0.8g; poly fat 0.2g; protein 5.2g; carbohydrates 20.1g; fiber 0.7g; cholesterol 14mg; iron 1mg; sodium 406mg; calcium 134mg.
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