Categories: Soup

Ingredients

• 1 can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)
• 2 cups shredded medium Cheddar cheese (8 oz)
• 1/4 cup butter
• 2 cups diced onions (2 large)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 bag (12 oz) frozen chopped broccoli

Directions

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.

2. For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese, and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15 to 17 minutes or until golden brown.

3. Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add onions and 1/2 teaspoon salt; cook 4 to 6 minutes, stirring frequently, until browned. Add flour and cook, stirring constantly, 1 to 2 minutes or until lightly browned.

4. Slowly stream in milk, stirring constantly. Heat to simmering; reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.

5. .Turn off heat; add remaining cheese. Stir to melt cheese.

6. Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.

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