Some people have arbitrary rules about what makes a meal. For example, my husband doesn’t really like sandwiches as a meal, and his definition of a “square meal” is more traditional with meat and potatoes. For me, the difference between eating simply and quickly (like leftovers, pizza, or soup) is bread. I don’t have bread with dinner at home all that often, but I made these biscuits to go with potato soup the other day. This recipe makes many biscuits, so store what you don’t eat in the freezer for a quick enhancement to what might otherwise be a ho-hum weeknight meal. These would even be fab for brunch, alongside scrambled eggs or omelets.
Cheddar and Green Onion Biscuit Poppers
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons butter or margarine, melted
Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits.
Makes 35 to 40 biscuit poppers
The dough is soft and comes together easily.
I used an ice cream scoop to get fairly uniform biscuits.
Baking on a Silpat made cleanup easy. As you can see, a beautiful little thing for carb-lovers like me.
