2 tablespoons chopped green onions or chives, optional
1 cup sour cream
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, set aside.
Place flour, sugar, baking powder, and salt or garlic salt in food processor with a blade; jog food processor 2-3 times to partially mix.
Cut cold butter into 8 pieces, add to flour and jog food processor 5-6 times or until butter is about the size of a pea.
Add shredded sharp cheese, optional crisp cooked chopped bacon, and chopped onion or snipped chives; and jog food processor 4-5 times, or until mixed (mixture should be coarse).
Add sour cream to mixture and jog process until mixture begins to clump (note - the dough will still appear to be crumbly). Turn mixture out on parchment lined pan. Press into a flattened disk about the 9-inches in diameter. Cut disk into 8-12 wedges, gently use knife to separate wedges. Bake approximately 18-22 minutes or until golden browned.
-- Baking on the Grill.
Keep your kitchen cool this summer and move the baking to outdoors. Preheat grill to 400 degrees. Follow directions above. Baking time and temperature will vary from grill to grill and from day to day depending on grill model, charcoal vs gas/electric, weather, etc. Below are tips and suggestions to help ensure even baking:
1. Use indirect heat (turn off grill burners in the middle of the grill; or turn off burners on one side of the grill; move charcoal briquettes to the outer edge of the grill). Use this tip in addition to any of the tips below.
2. Grill mats may used, but the biscuits will burn on the bottom if not watched closely.
3. Use a pizza stone placed over the indirect heat; heat grill and stone together slowly.
4. Place a baking pan/sheet, the same size as the biscuit baking sheet, on the grill; place a trivet or 4-5 stones on the pan/sheet. Place the biscuit baking sheet on the trivet/stones.
5. Fire bricks (used to line fireplaces, more heat tolerant than regular bricks) may also be used in place of pizza stone or double baking sheet. Place firebrick on the grill same way as the pizza stone.
6. Place biscuit dough on foil, shiny side down.
7. Preheat grill and allow temperature to stabilize before baking. Use an oven thermometer placed on the pizza stone or pan to monitor temperature before placing biscuits in to cook.
-- Alternate more traditional method of mixing.
Whisk together flour, sugar, salt and baking powder. Using two knives, a fork, or pastry blender cut the butter into the flour mixture until the butter is approximately the size of a pea. Stir in cheese, optional chives and bacon with a fork. Add sour cream and stir with a fork until mixture begins to stick together and no flour is left dry at the bottom of the bowl. Follow directions above to shape and bake.
This recipe was posted Mother's Day weekend 2018. Thanks to Mom for the recipe and sharing love from her kitchen. Happy Mother's Day to all the moms!