Featherlight Cheddar-Ranch Puffs

(33)
9 reviews.
  • 25 min prep time
  • 60 min total time
  • 12 ingredients
  • 20 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake 14 to 18 minutes or until puffed and light golden brown. Serve warm with additional butter, if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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