Onion and Herb Buttermilk Biscuits |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table. Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated. Ingredients:
1 cup onion, chopped |
3/4 cup buttermilk, chilled |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/2 teaspoon fresh rosemary, minced |
1/2 teaspoon fresh sage, minced |
1/2 teaspoon fresh thyme, minced |
1/4 cup unsalted butter, chilled cut into small pieces |
Directions:
1. Preheat oven to 425°. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add buttermilk and process until smooth. Cool.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse until the mixture resembles coarse meal. Add onion mixture; stir just until moist.
3. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter.
4. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
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