Last week I ran into Thalia, at the Prairie Mill Bakery. Thalia is the lovely author of a forthcoming cookbook “Thalia’s Whole Grain Cookbook.” We started talking about the benefits of whole grains. But, I always find it difficult to incorporate whole wheat into my daily cooking. So she gave me her Cheese and Onion Drop Biscuits recipe to try. This recipe is a healthier version of the Cheddar Cheese Biscuits that I had featured on this blog.
Cheese and Onion Drop Biscuits
2 cups of stone ground whole wheat flour
1 cup milk
1 1/2 cups grated old cheddar cheese
1/2 cup finely chopped green onions
4 tsp baking powder
1 tbsp white sugar
3/4 tsp salt
1/3 cup butter
Pre-heat the oven to 450ºF. Mix all the ingredients, except the butter and milk, in a bowl. Cut butter into the flour mixture and combine until the dough becomes crummy. Add the milk and mix until all the ingredients combine. Cover the bowl and let the mixture rest for 5 minutes. The whole wheat will absorb the milk. The dough will stiffen up. Drop spoonsful onto greased baking sheet and bake for about 12 minutes.
My verdict: My family enjoyed the recipe so much that I made it twice. The second time I added more salt and fresh ground pepper. We are looking forward to more interesting recipes from Thalia’s book.