Birdseed Buttermilk Biscuits with Cheddar Cheese
Author: Kitchens
  • 1 Cup flour; plus more
  • 1 1/2 teaspoons baking powder
  • salt, to taste
  • 1 small green onion; chopped
  • 1/3 Cup diced Cheddar cheese
  • 2 1/2 Tablespoons millet; see * Note
  • 2 1/2 Tablespoons butter; cut small pieces,
  • plus more for greasing pan
  • 1/2 Cup buttermilk; shaken well
  • 1 egg
  1. * Note: Look for millet at health food stores.
  2. Place flour, baking powder, 1/8 teaspoon salt, onion, cheese, millet and butter in food processor fitted with metal blade. Mix until cheese and butter are coarsely chopped. Drizzle buttermilk evenly over mixture. Pulse until dough starts to clump together. Do not pulse longer than necessary. Dough will be very wet.
  3. Transfer to well-floured board. Sprinkle top of dough with flour. Fold dough over and back onto itself until smooth, 3 to 5 times, adding flour as needed to keep it from sticking to board. Press dough to 1/2-inch thickness. Cut with 2 1/2-inch round cutter.
  4. Transfer biscuits to greased baking sheet. Mix egg and 1/2 teaspoon salt with fork until lightly blended. Lightly brush tops of biscuits with egg glaze. Bake at 400 degrees until golden, about 16 minutes. Transfer to wire rack. Cool at least 15 minutes before serving. (Can also be completely cooled, then frozen in an airtight plastic bag for 1 month. Let come to room temperature before reheating. Serve warm. Biscuits reheat best in microwave.)
This recipe yields 6 biscuits.

Each biscuit: 189 calories; 292 mg sodium; 61 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 6 grams protein; 1.03 grams fiber.

NOTES : Recipe from by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Recipe by Recipes at