2 tbsp. (25 ml) Green Onion
3/4 cup (175 ml) Cheddar Cheese 
1/3 cup (75 ml) Milk
3/4cup (175 ml) Plain Yogurt

Dry Ingredients:
1/2 tsp. (2 ml) Salt
1/2 tsp. (2 ml) Baking Soda
2 cups (500 ml) Flour
2 tsp. (10 ml) Baking Powder
1 tsp. (5 ml) Dried Dill Weed
1 tsp. (5 ml) Sugar

1/2cup (125 ml) Cold Butter
Additional Flour for Kneading

2. Methods

-Cut the green onions into small, fine pieces and set to the side.
-Grate the cheese and set to the side.
-Whisk until well blended the milk and yogurt and set to the side.
-Place the salt, baking soda, flour, baking powder, dried dill weed, and sugar into a bowl and mix the dry ingredients together.
-Cube the butter and mix into the dry ingredients until crumbly.
-Add the shredded cheese and cut green onion into the mixture and mix together.
-Add the milk /yogurt mixture and stir just until combined.
-Lightly flour a surface and turn the dough onto it.
-Approximately, 5 times, knead the dough gently.
-Using a lightly floured rolling pin, roll out the dough until it is about 1/2" (1.25 cm) thick.
-Cut the dough into small, approximately 2” (5 cm) diameter rounds.
-Place the rounds on to an ungreased cooking sheet and bake at 400°F (200°C) for 15 minutes or until lightly browned.

3. Tips

-Having the butter cold right from the fridge allows for the butter to be cut into cubes much easier.
-Use a pair of clean scissors to cut the green onions. This is a much easier and quicker way than using a knife.
-Use a white wine glass or champagne flute to cut the dough into rounds. A cookie cutter can also be used.
-This is a delicious addition when serving soup or for a buffet and place them into a basket for a wonderful look.
-They are delicious – make a double recipe!

Yield – 16 Biscuits

Free Gourmet Recipes