In the kitchen: cheddar and green onion biscuits.

One of our favorite sides, these cheddar and onion biscuits are cheesy, flaky, and have just the right amount of salt: an all around winner when it comes to perfect biscuits! They're really easy to make, too. Sure, you won't get the satisfaction of popping open the cardboard container of the ready-made refrigerated dough (confession: that was one of my favorite things to "help" with in the kitchen when we were little and making crescents, cinnamon rolls, or biscuits!), but the flavor is 100 times better!

Cheddar and Green Onion Bicsuits, adapted from Saveur. 
(makes 10, biscuits, using a 3" biscuit cutter**)

**a drinking glass works just as well - just flour the top of it and you're set**
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2 cups flour; have more on hand for dusting
2 Tbsp. baking powder
1/2 tsp. baking soda
1 Tbsp. sugar
1 stick unsalted butter, cut into small cubes; keep cold until ready to use
3/4 cup and 2 Tbsp. buttermilk
1/2 cup shredded cheese (we like a sharp cheddar)
1/2 cup thinly sliced green onions
1 Tbsp. heavy cream

Preheat the oven to 450. Line a baking sheet with parchment paper and set aside. 

Whisk together the flour, baking powder, baking soda, sugar, and salt in a bowl. Work in the cold butter using a pastry cutter until the butter is the size of small peas. Add the buttermilk, cheese and green onions. Mix with a fork until a loose dough forms.

Turn the dough onto a floured work surface and pat out to form into a rectangle that's roughly 6 x 9 inches. Gently fold it into thirds (like you'd fold a letter), and pat out to form another 6 x 9 rectangle. 

Using a floured biscuit cutter (or glass!), punch out 10 biscuits. You may have to reform the dough to get out the last few. Place on the prepared baking sheet. Lightly brush the tops with cream. 

Bake until biscuits are lightly browned, about 14 minutes. Serve warm. These are great as dinner sides, but work surprisingly well for breakfast, too!