PreP Time: 15 Min STarT To FiniSh: 30 Min 12 biscuits 13 Cheese ’n Onion Drop Biscuits • 1 cup Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 4 teaspoons baking powder 1 tablespoon sugar 3 1 1 • Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in cheese, green onions and milk just until dry ingredients are moistened. On ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. • 2 3 • • • ⁄4 teaspoon salt ⁄3 cup cold butter or margarine 1 • 1 ⁄2 cups shredded Cheddar cheese (6 oz) 1 HiGH Altitude (3500-6500 ft): Decrease baking powder to 3 teaspoons. Heat oven to 425°F. Drop dough by 16 spoonfuls onto ungreased large cookie sheet. Bake 12 to 14 minutes. 1 BiScuit: Calories 190 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g); Cholesterol 30mg; Sodium 440mg; Potassium 110mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 6g • ⁄2 cup chopped green onions (8 medium) • 1 cup milk KITCHEN TIP For a spicy flavor twist, add 1⁄2 teaspoon chili powder to the flour mixture.
Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking