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Friday, March 5, 2010

Cheddar Onion Biscuits!

As opposed to yesterday's entry, these are gluten-full. I'd made some slow cooker soup for dinner today, and suddenly decided that I needed some sort of bread or biscuits to go with it. After reading Pioneer Woman for a while (http://www.thepioneerwoman.com/), I came up with an idea for cheddar onion biscuits... but hers started with 4 cups of milk. I do not have 4 cups of milk, so on to Mark Bittman we go!

Cheddar Onion Baking Powder Biscuits (adapted from How To Cook Everything)
2 cups all purpose flour
1 scant tsp. salt
7 tsp. baking powder (or 2 Tbsp + 1 tsp if you measure like me)
1 tsp. baking soda
4 Tbsp. cold butter
7/8 cup milk
1/2 cup grated cheddar cheese
1/2 an onion, chopped, and sauteed in a pan with cooking spray

Start off by chopping and sauteeing your onion, until it is brown:
In the bowl of a food processor, add the flour, salt, baking powder and soda, and the butter. Run until the butter is chopped into small pieces, then add the milk. Blend again, until the batter comes together. (Stop and scrape the sides if you have to.)

On a well-floured counter, turn out the dough and knead. Add some more flour, as it will be sticky! Then, by the handful, add the grated cheese. Knead to incorporate. After you finish the cheese, add the onions.

Knead them into the bread as well. If they try to escape, add some more flour. Break into 12 small pieces, and place them into the sections of a well-sprayed muffin tin.

Bake at 450*, for about 13 minutes; until a toothpick inserted in the center one comes out clean. You can also top them with a little bit of dried chives, or some other herbs you like.

Remove from pan with a butter knife. Let cool, and enjoy!

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