Creamy Shortcake a La Onion

Total Time
Prep 20 mins
Cook 35 mins

Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup. To speed things along, use your food processor to slice all the onions. No need to chop them all as they will be cooked soft anyway.

Ingredients Nutrition


  1. To Prepare The Onions:
  2. Saute the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside.
  3. Preheat the oven to 400°F
  4. Butter a 3-quart casserole or two 9 x 9-inch pans.
  5. To Prepare The Dough:
  6. Whisk together the flour, buttermilk powder, baking powder, and salt.
  7. Cut in the butter, mixing until coarse crumbs form.
  8. Add the milk and stir to moisten.
  9. Drop 1/4-cupfuls of dough evenly into the prepared pan(s).
  10. To Assemble The Shortcake:
  11. Spread the onions over the dough.
  12. Whisk together the topping ingredients, and pour over the onions.
  13. Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm.
  14. A toothpick inserted into the center might not be dry, but shouldn't have wet dough clinging to it.
  15. Remove from the oven, and serve warm.


Most Helpful

I also made half the recipe and this was delicious! I used 2 eggs and a 2 1/2 quart baking dish. This bread is so moist and has great texture! I can easily see how this would be great with a soup or stew. Excellent dipping bread or put entirely into the bowl (as my husband likes to do). Thanks for the great recipe!!

Mama_Jennie June 17, 2008

I made half the recipe using 1 cup buttermilk instead of the powdered mix & milk and 2 whole eggs in the topping. The dish came out beautifully. The ratio of bread dough to onions was, for our personal taste, just a bit off. We enjoyed it enough for me to make it again but next time using more onions. Made for the EE Bread Challenge ZWT4.

Julie B's Hive June 10, 2008

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