Recipe by Rita~
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.
Top Review by Lalaloula
Amazing bikkies!!!! Lovely fluffy, flaky and tender on the inside with such a great taste! Mmmm, the herbs really shine through and make for a great tasting treat! I liked the sour touch from the buttermilk and the sweetness from the sauteed onion. YUM! I used whole spelt flour, doubled the herbs and left out the sugar. Other than that though I stuck to your recipe and it was perfect! THANK YOU SO MUCH for sharing this easy and rewarding recipe with us, ~Rita~! Ill make it again! :) Made and reviewed for Veggie Swap #24 July 2010.
- 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 See How It's Made
- 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.
- 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.
- 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.
- Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.