cheddar and green onion biscuits

As I eluded to in yesterday's post, this past Tuesday evening consisted of Hubby and I being glued to the television.  After a long campaign, we were anxious to find out who would be elected (or re-elected) as the President of the United States.

After some these moments (thanks, swing states), it was finally evident that Barack Obama had been re-elected.  Thank.  Goodness. 

During all this excitiment, I figured that Hubby and I needed some comfort food for dinner.  We had enough excitment with all the election stuff going on, we didn't need anymore surprises.

Biscuits.  Done.

Afterall, what's more comforting than butter and cheese?  Nothing.

CHEDDAR AND GREEN ONION BISCUITS
adapted from Canadian Living

These biscuits are amazingly delicious, and super easy to make!  I doubled the amount of cheddar because, well, everything tastes better with more cheese.  I also added more green onions and a splash or two more buttermilk to get the correct consistency.  These are easily made in the morning while your husband is still sleeping, or for a weeknight dinner to accompany a delicious bowl of soup.

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
2 cups extra-old cheddar cheese (shredded)
1/2 cup fresh green onions
1 cup buttermilk (plus a little bit more)

Pre-heat oven to 425 degrees and line a baking sheet with parchement paper.  Set baking sheet aside.

Start by cutting the butter into little cubes and put into the freezer to get nice and cold.

While you're waiting for the butter to get nice and cold, grate your cheese and chop your green onions.  Set aside.

In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.  Add in the butter and use a pastry cutter (or your hands) to combine until the mixture resembles coarse crumbs.  Stir in the cheese, green onions, and buttermilk to form a soft dough.  You might find that the 1 cup of buttermilk isn't enough; if so, add a splash or two more until you get a soft dough.

Dump the dough onto a lightly-floured surface and gently knead 10 times.  Pat the dough into a 3/4 inch think roud.  Using a cutter (I just used a round glass), cut into 12 biscuits.  I ususally get 12 to 14 buscuits, depending on how thick I make them.

Transfer to the parchment-covered baking sheet and bake for 12 to 14 minutes, or until golden.  Serve warm.  Eat within 24 hours, or freeze your leftovers.  They freeze beautifully, and it's so nice to have a stash in the freezer for those times when you want something homemade, but don't want to make it.