Onion Biscuits Time: 25 minutes
These are a variation on the traditional Baking Powder Biscuit. There is only 1 secret to making light, fluffy biscuits successfully: don't handle the dough too much, it makes tough biscuits. The secret to eating biscuits successfully is to do it while they're hot. Cold biscuits resemble hockey pucks. They do not keep.
1 small or 1/2 large onion, about 1/2 cup put the rest in the soup
1 tbs olive oil
1/4 cup plus 2 tbs milk If you don't have milk you can sub 2 tbs yogurt and enough water to total
3/4 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp oregano
2 tbs butter (chilled is best)
Chop onion and sauté in oil over medium heat until tender. Put in blender along with milk and puree until smooth. Put all dry ingredients into bowl. Add butter and cut in with pastry blender, fork or 2 knives. The idea is to get the butter and flour mixed so that it looks like tiny pebbles or coarse sand. Add onion/milk and stir lightly and briefly until just sort of combined. Scoop dough out onto a lightly floured surface - any clean counter top or table will work. Knead lightly 5 - 7 times: press it together lightly, turn it over and do it again, folding it over on itself as you turn it. It is not going to look well mixed or smooth lake bread dough. Rub flour on a rolling pin and lightly roll dough out to 1/2 inch (1.25 cm) thickness. Try to get it square shaped. Instead of the usual circles cut the dough into 2 - 2.5 inch (5 - 6.25cm) squares. This makes all of the biscuits from one rolling - less handling. Put on lightly oiled baking sheet. Bake for 10 - 15 minutes in 425F (215C) oven or until lightly browned. Remove and serve immediately.
Note: This will yield 5 - 8 biscuits. I cut my regular biscuit recipe in half.
Cooking for Two? Or more?
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