Return to Content

Onion Biscuits

by in Jan 2009

Check out this video: Family Meals on a Budget

Ingredients:

  • 1 large yellow onions, finely diced
  • 1 tablespoon vegetable oil
  • 1-3/4 cups (1/2 pound) flour; plus extra for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 1 stick (8 tablespoons) unsalted butter, cut into 1/2 inch pieces, chilled
  • 3/4 cup buttermilk

Instructions:

In a large skillet over medium heat, gently sweat the onions in the vegetable oil, for about 20 minutes, or deep golden brown -- be careful not to burn. Set aside to cool to room temperature.
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment or a silpat.
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Using two forks or a bench knife, cut the butter into the flour until butter pieces are about pea sized. Add the onions and toss in the dry ingredients. Add the buttermilk and stir just until most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. It will be a glunky mess.
Dust a clean flat work surface with flour and gently fold the dough over itself until it comes together -- do not overwork or stretch the dough. Press or gently roll the dough into a 3/4-inch-thick square.
Dip a biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; do not twist — this prevents the biscuit from rising
Bake for about 10 minutes, or until golden brown. Let cool about 10 minutes, then serve with plenty of butter.
Updated Monday, December 8th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order