We had some carrot soup lounging around and I wanted to serve it again, but needed something to jazz it up a bit. A nice biscuit fit the bill. I haven’t made too many biscuits in my day, but these were easy, quick, and pretty good. I’d try them again. I love buttermilk. I think they’d be good with other herbs and things too.
Yield: 16 servings (serving size: 1 biscuit)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk (what is low-fat buttermilk? I dunno. I used plain old buttermilk)
1/2 cup cheddar cheese shredded
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions and cheese. Add buttermilk, stirring just until flour mixture is moist.
Drop batter by heaping tablespoons onto a baking sheet with a silpat on it. Bake at 400° for 15 minutes or until lightly browned.