Bake-Off® Contest 44, 2010
Ulm, Montana

Featherlight Cheddar-Ranch Puffs

Light tender biscuits flavored with Cheddar cheese and ranch dressing mix make a foolproof accompaniment to eggs, soups or salads.

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9 reviews.
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  • prep time 25 min
  • total time 60 min
  • ingredients 12
  • servings 20
 

Ingredients

1
package (1/4 oz) active dry yeast (2 1/2 teaspoons)
1/4
cup warm water (105°F to 115°F)
3
cups Pillsbury BEST® All Purpose Unbleached or All Purpose Flour
1
tablespoon baking powder
1/4
teaspoon baking soda
1
teaspoon salt
1
package (1 oz) ranch dressing mix
1/2
cup cold butter
1/2
cup thinly sliced green onions (8 medium)
2
cups shredded Cheddar cheese (8 oz)
1
lb bacon, cooked, crumbled
1 1/4
cups buttermilk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line cookie sheets with cooking parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray. In small bowl, mix yeast and warm water; set aside.
  • 2 In large bowl, mix flour, baking powder, baking soda, salt and dressing mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 3 In small microwavable bowl, place onions. Cover with microwavable plastic wrap, folding back one side to vent; microwave on High 30 seconds. Cool slightly, about 2 minutes.
  • 4 Add cheese and bacon to flour mixture; toss until well coated. Stir in yeast mixture, onions and buttermilk all at once until soft dough forms. Drop dough by 1/3 cupfuls 2 to 3 inches apart onto cookie sheets.
  • 5 Bake 14 to 18 minutes or until puffed and light golden brown. Serve warm with additional butter, if desired.
  • 1 Heat oven to 400°F. Line cookie sheets with cooking parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray. In small bowl, mix yeast and warm water; set aside.
  • 2 In large bowl, mix flour, baking powder, baking soda, salt and dressing mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • 3 In small microwavable bowl, place onions. Cover with microwavable plastic wrap, folding back one side to vent; microwave on High 30 seconds. Cool slightly, about 2 minutes.
  • 4 Add cheese and bacon to flour mixture; toss until well coated. Stir in yeast mixture, onions and buttermilk all at once until soft dough forms. Drop dough by 1/3 cupfuls 2 to 3 inches apart onto cookie sheets.
  • 5 Bake 14 to 18 minutes or until puffed and light golden brown. Serve warm with additional butter, if desired.

EXPERT TIPS

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Expert Tips

To substitute for buttermilk, place 1 tablespoon lemon juice or white vinegar in 2-cup glass measuring cup and add enough milk to measure 1 1/4 cups; let stand a few minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Puff
Calories
200
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
580mg
580%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010
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