Birdseed Buttermilk Biscuits With Cheddar Cheese Recipe

1. 1

   * Note: Look for millet at health food stores.

2. 2

   Place flour, baking pwdr, 1/8 tsp.

3. 3

   salt, onion, cheese, millet and butter in food processor fitted with metal blade.

4. 4

   Mix till cheese and butter are coarsely minced.

5. 5

   Drizzle buttermilk proportionately over mix.

6. 6

   Pulse till dough starts to clump together.

7. 7

   Don't pulse longer than necessary.

8. 8

   Dough will be very wet.

9. 9

   Transfer to well-floured board.

10. 10

    Sprinkle top of dough with flour.

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    Fold dough over and back onto itself till smooth, 3 to 5 times, adding flour as needed to keep it from sticking to board.

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    Press dough to 1/2-inch thickness.

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    Cut with 2 1/2-inch round cutter.

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    Transfer biscuits to greased baking sheet.

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    Mix egg and 1/2 tsp.

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    salt with fork till lightly blended.

17. 17

    Lightly brush tops of biscuits with egg glaze.

18. 18

    Bake at 400 degrees till golden brown, about 16 min.

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    Transfer to wire rack.

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    Cold at least 15 min before serving.

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    (Can also be completely cooled, then frzn in an airtight plastic bag for 1 month.

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    Let come to room temperature before reheating.

23. 23

    Serve hot.

24. 24

    Biscuits reheat best in microwave.)

25. 25

    This recipe yields 6 biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.