Loaded Omelets & Cheddar Onion Biscuits | Southern Cooking

In today's video it's a rainy dreary day so we make some vegetable beef soup for supper with Cheddar Onion Drop Biscuits!
We also make some loaded omelets for breakfast, and we got our FIRST tomato in the garden!!

Cheddar Onion Drop Biscuits
Ingredients:
2 cups selfrising flour
3 tablespoons cold butter
1 ½ cups shredded sharp Cheddar cheese
½ cup shredded Parmesan cheese
1 tablespoon dried minced onion
1 cup buttermilk, may need a little more depending on the thickness of your buttermilk

Directions:
Preheat the oven to 375 degrees F.
Cut butter into flour.
Stir in Cheddar cheese, Parmesan cheese, and onion. Pour in buttermilk; stir until evenly combined. Drop by 1/4 cupfuls onto a baking sheet, about 2 inches apart.

Bake in the preheated oven until the tops of biscuits are lightly browned, 12 to 15 minutes. Serve warm.