Photo by Judith Hausman
Now, biscuits are flexible and forgiving. If scallions (green onions) are truer to seasonal where you live, skip the caramelizing and they’ll be fine. (You could also let perky chives provide the onion flavors.) I use thyme in this recipe because my own is actually green now, but other herbs, such as parsley, rosemary or even sage, would be complimentary, too. If you use only herbs, and not cooked onion of some kind, add a bit more buttermilk.
Yield: 10 to 12 biscuits, depending on the size of the cutter.
- 2 medium onions, thinly sliced
- 8 tablespoons cold butter, divided (or a combination of shortening, bacon fat and butter)
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoon fresh thyme, chopped
- 2 1/4 cup flour (use up to 3/4 cup whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- black pepper, to taste
- 3/4 cup cold buttermilk
Preheat oven to 400 degrees Fahrenheit.
Sauté the onions in 2 tablespoons of butter over low heat until they are soft and golden brown. Stir frequently, be patient and avoid burning them. Add the vinegar and the thyme, and let cook briefly until the liquid evaporates. Set aside to cool.
Mix the flour, baking powder, salt and pepper, and then cut in the remaining 6 tablespoons of butter (or other fat) until the mix looks like large crumbs. Add the buttermilk and the onions, mixing until just moistened. Do not overmix or overhandle.
On a lightly floured board, pat the dough out to 1/2-inch thick. Cut with a cookie cutter (or a small glass), and arrange on a baking sheet (parchment paper or a silicone sheet are very helpful here).
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