These versatile biscuits are a sweet & savory alternative to traditional rolls at the holidays and are quick and easy enough to make for a weekend breakfast or home-baked accompaniment to chili. Made in 1 bowl without butter, kneading or a biscuit cutter so there’s no reason to resist making them often!
1 can (20 oz.) Del Monte® Deluxe Gold Pineapple Tidbits
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly cracked black pepper
1 cup shredded cheddar cheese
1/4 cup sliced green onion or chives
1 1/4 cups buttermilk or 1 cup plain yogurt plus 1/4 cup milk
1/4 cup vegetable oil
Preheat oven to 400°F. Drain pineapple and pat dry with paper towels or a clean dish towel; set aside. Line a large baking sheet with parchment paper.
Stir together flour, baking powder, salt, garlic powder and pepper in a large bowl. Stir in cheese and green onion.
Add buttermilk, pineapple and oil; stir just until dry ingredients are moistened. Do not overmix. Dough will be thick and sticky. If still dry, add a Tbsp. additional buttermilk.
Drop by rounded 1/4 cupfuls onto baking sheet about 2 inches apart. Bake 20 to 25 minutes until bottoms and edges are golden brown and tops are lightly browned in areas.