Roll out these biscuits or drop them into 12 muffin tins and bake the same amount of time. These are best the same day they are baked but you can store them in an airtight container for up to 2 days. To warm them, wrap loosely in aluminum foil and place in 300ºF oven for 5-10 minutes.
Preheat oven to 450ºF
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt and baking soda in large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles course meal. Add cheese and onions, toss well. Add buttermilk and sour cream, stirring just until moist. Cook on pan or in muffin tins until slightly browned. Serve warm.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 96 (51%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.1mg||9 %|
|Sodium 426mg||15 %|
|Potassium 98.1mg||3 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 17.4g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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