Description
Flaky homemade biscuits with savory caramelized onions and fresh rosemary, perfect as a holiday side dish or paired with soup and stew.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt, plus a pinch for garnish
- 0.5 cup unsalted butter, very cold and cubed
- 1 cup buttermilk, cold
- 2 medium yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 1 tablespoon fresh rosemary, finely chopped, plus a pinch for garnish
Instructions
- Prepare Caramelized Onion Swirl: In a medium skillet, heat olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and tender. Stir in brown sugar and 1 tablespoon chopped fresh rosemary, cooking for another 2 minutes until fragrant. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 1 teaspoon fine sea salt.
- Cut in the Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. If the butter softens, refrigerate for 10 minutes before continuing.
- Form Dough: Pour in the cold buttermilk all at once. Stir gently until just combined and a shaggy dough forms. Do not overmix.
- Roll and Fill Dough: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle approximately 10×14 inches and 0.5 inch thick. Evenly spread the cooled caramelized onion mixture over the entire surface, leaving a small border on one shorter end.
- Roll into Log and Cut Biscuits: Starting from the longer end, carefully roll the dough into a log. Gently flatten the log slightly to a final thickness of about 1 inch. Using a sharp knife, cut the log into 8-10 equal-sized rounds (about 1-1.25 inches thick).
- Bake Until Golden Brown: Place the biscuits on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, or until the tops are golden brown and cooked through.
- Cool Slightly and Serve: Transfer baked biscuits to a wire rack to cool slightly. Serve warm, garnished with fresh rosemary and a pinch of flaky sea salt.
Notes
Keep the butter and buttermilk very cold to ensure flaky layers. Avoid overmixing the dough, as this can lead to tough biscuits. Ensure the caramelized onion filling has cooled completely before adding it to the dough to prevent the butter from melting.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: savory biscuit, caramelized onion, rosemary, easy baking, comfort food, side dish, flaky, buttermilk biscuit, american cuisine