Sour Cream, Cheddar, and Green Onion Drop Biscuits

I thought I had lost this recipe. Thank goodness I found it while cleaning the kitchen because we are moving.

This recipe is from Cooking Light.

Roll our these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300 degree oven for five to ten minutes.

2 cups all-purpose flour
1 T. sugar
2 t. baking powder
1 t. salt
1/4 t. baking soda
3 T. chilled butter, cut into small pieces
3/4 c. (3oz)shredded sharp cheddar cheese
1/4 c. finely chopped green onions
1 c. buttermilk
1/2 c. sour cream

Preheat oven to 450.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spry. Bake at 450 for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.