Cooking Broke

Featherlight Cheddar-Ranch Puffs

INGREDIENTS

1 package (1/4 oz) active dry yeast (2 1/2 tsps.)

1/4 cup warm water (105°F to 115°F)

3 cups Pillsbury BEST^™ Unbleached All Purpose Flour

OR Pillsbury BEST^® 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 LAND O LAKES^® Butter

1/2 cup thinly sliced green onions (8 medium)

2 cups shredded Cheddar cheese (8 oz)

1 pound bacon, cooked, crumbled

1 1/4 cups buttermilk

PREPARATION DIRECTIONS

Step 1

Heat oven to 400°F. Line cookie sheets with cooking parchment paper; spray paper with Nonstick cooking spray. In small bowl, mix yeast and warm water; set aside.

Step 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.

Step 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.

Step 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.

Step 5

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

TIPTo 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.