Published: Wednesday, January 2, 2013, 12:01 a.m.
Make-ahead biscuits perfect for weeknight suppers
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With all the other things that need to get on the table, sometimes worrying about a yeasted dinner roll is just too much.
These biscuits come together fairly quickly and can be chilled until it's time to bake them. Just drop the mixture onto a baking sheet, throw in the fridge, then bake when you're ready.
Alternatively, bake them ahead of time and warm them just before dinner.
When making the biscuits, be sure that the butter and the milk are cold for the best texture and shape.
These biscuits make a meal of a hearty bowl of soup.
Onion-parmesan drop biscuits
1 tablespoon olive oil
2 small yellow onions, finely chopped
2 shallots, minced
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (11/2 sticks) cold unsalted butter, cut into small cubes
11/2 cups grated Parmesan cheese, divided
1 cup milk, cold
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
In a medium saute pan over medium, heat the olive oil. Add the onions and the shallots and saute until very soft and caramelized, about 10 to 12 minutes. Transfer to a shallow dish and chill for 10 minutes.
In the bowl of a food processor, pulse together the flour, baking powder and salt.
Add the cold butter and pulse until the butter is the size of peas.
Add the chilled onions and 1 cup of the parmesan cheese and pulse to distribute.
Add the milk and pulse just until the dough comes together.
Drop the dough in 1/2 cup mounds onto the prepared baking sheet, then sprinkle each mound of dough with a bit of the remaining 1/2 cup of Parmesan cheese.
Chill or bake immediately.
Bake for 18 to 20 minutes, or until golden brown and cooked through.
Makes 12 servings. Per serving: 311 calories; 153 calories from fat (49 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 42 mg cholesterol; 29 g carbohydrate; 11 g protein; 1 g fiber; 573 mg sodium.
These biscuits come together fairly quickly and can be chilled until it's time to bake them. Just drop the mixture onto a baking sheet, throw in the fridge, then bake when you're ready.
Alternatively, bake them ahead of time and warm them just before dinner.
When making the biscuits, be sure that the butter and the milk are cold for the best texture and shape.
These biscuits make a meal of a hearty bowl of soup.
Onion-parmesan drop biscuits
1 tablespoon olive oil
2 small yellow onions, finely chopped
2 shallots, minced
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (11/2 sticks) cold unsalted butter, cut into small cubes
11/2 cups grated Parmesan cheese, divided
1 cup milk, cold
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
In a medium saute pan over medium, heat the olive oil. Add the onions and the shallots and saute until very soft and caramelized, about 10 to 12 minutes. Transfer to a shallow dish and chill for 10 minutes.
In the bowl of a food processor, pulse together the flour, baking powder and salt.
Add the cold butter and pulse until the butter is the size of peas.
Add the chilled onions and 1 cup of the parmesan cheese and pulse to distribute.
Add the milk and pulse just until the dough comes together.
Drop the dough in 1/2 cup mounds onto the prepared baking sheet, then sprinkle each mound of dough with a bit of the remaining 1/2 cup of Parmesan cheese.
Chill or bake immediately.
Bake for 18 to 20 minutes, or until golden brown and cooked through.
Makes 12 servings. Per serving: 311 calories; 153 calories from fat (49 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 42 mg cholesterol; 29 g carbohydrate; 11 g protein; 1 g fiber; 573 mg sodium.
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