I thought this recipe sounded very yummy, but when it came down to the taste test, they received a failing grade from our entire family. It appeared the cheese and onion would combine for a tasty treat in these baked goods, but I found the biscuits to be a bit bland, and rather dry.
ONION PARMESAN DROP BISCUITS
1 tablespoon olive oil
2 small onions, finely chopped
2 shallots, minced
3 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons butter, cut into small cubes, chilled
1 1/2 cups grated parmesan cheese, divided
1 cup milk, chilled
Heat oven to 400F.
Coat a baking sheet with cooking spray. Heat olive oil in a medium skillet over medium heat. Add the onions and shallots and cook, stirring frequently, until onions are very soft and browned, about 10 minutes. Transfer to a shallow dish and chill for 10 minutes.
In the bowl of a food processor, pulse together the flour, baking powder and salt. Add the cold butter and pulse until the butter is the size of peas. Add the chilled onions and 1 cup of the parmesan cheese and pulse to distribute. Add the cold milk and pulse just until the dough comes together.
Drop dough by 1/2 cup mounds onto the prepared baking sheet, then sprinkle each mound with a bit of the remaining 1/2 cup parmesan cheese.
Biscuits can be baked immediately or refrigerated for a few hours until ready to bake.
Bake 18 to 20 minutes, or until golden brown and cooked through.
Recipe adapted from The Arkansas Democrat Gazette, April 2011