Cheddar Onion Biscuits
The bread sets the tone on Thanksgiving! These homemade cheddar onion biscuits hit the spot from Executive Sous Chef Dan Bronke at the Hyatt Regency Hill Country Resort & Spa.
- 6 bacon slices thick-cut
- 3 3/4 cups bread flour
- 1 1/2 Tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1 stick unsalted butter chilled; cut into 1/2-inch cubes, plus melted butter for brushing
- 3 cups cheddar cheese (packed) coarsely grated (about 16 ounces)
- 1/2 cup fresh green onions chopped
- 1 3/4 cups buttermilk chilled
- honey (optional)
- Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
- Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh green onions, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
- Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
- Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature.
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