Cheesy Onion Biscuits

“If you don’t have buttermilk you can mix together: 1 cup milk and 1 tablespoon vinegar or lemon juice.”

2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 cup cold butter

2 cups shredded Cheddar-Monterey Jack cheese, divided

1/2 cup grated Parmesan cheese

1 cup buttermilk

1. 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 cups Cheddar-Monterey Jack and Parmesan cheese. Stir in buttermilk just until moistened. 

2. Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inch apart on a greased baking sheet. Sprinkle with remaining Cheddar-Monterey Jack cheese. Bake at 400 degrees for 10-15 minutes or until golden brown. Serve warm.

Ready in 30 minutes. Makes 1 dozen.