Caramelized Onion Biscuits

Caramelized Onion Biscuits
Caramelized Onion Biscuits. Photo: Diana Rattray
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 10 Biscuits (10 servings)
Ratings (6)

Caramelized onions make these delicious biscuits slightly sweet and moist, and they are wonderful with a variety of spreads. Use an herb butter, a cream cheese spread, or a chutney or hot pepper jelly on these biscuits, or use them as sandwiches with slices of ham or chicken.

Use a small biscuit cutter to make mini biscuits. The onion flavor makes the biscuits them an excellent base for mini pulled pork appetizer sandwiches.

It's an easy, basic biscuit recipe, and you can cook the onions a day in advance. Refrigerate them and make the biscuits the next day.

What You'll Need

  • 8 tablespoons butter (cold, divided)
  • 2 medium onions (chopped, sweet onions or yellow onions)
  • 2 1/4 cups all-purpose flour (about 10 1/2 ounces)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk (low fat is fine)

How to Make It

  1. In a skillet over medium-low heat, cook the onions in 3 tablespoons of butter, stirring frequently, until very soft and golden brown. Watch carefully and turn the heat down if the onions brown too quickly. Set aside and let cool.
  2. Heat the oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, combine the flour, baking powder, and salt. Stir to blend well. Cut the remaining 5 tablespoons of butter into smaller pieces and work into the dry ingredients using fingers or a pastry blender until the mixture resembles crumbs.
  1. Add the milk and onions with their melted butter. Stir until all ingredients are moistened. On a floured surface, pat the soft dough out into a circle about 1/2 inch thick. Cut out with biscuit cutters and arrange on the prepared baking sheet.
  2. Bake for about 10 to 14 minutes, until nicely browned. If desired, brush tops with melted butter while they're hot.
  3. Makes about 10 standard sized biscuits. Or, about 12 to 16 with smaller (1 1/2- to 2-inch) biscuit cutters.

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