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Prep 25min
Total60min
Ingredients12
Servings20
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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
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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.
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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.
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