I love the tanginess of sourdough AND the sweeness of caramelized onion just as King Arthur Flour described thes so knew when I saw this recipe I am sure to love it so need to post so I'll have it when I'm ready.
Provided by Bonnie G 2
Categories Breads
Time 45m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, onion and sugar in pan over medum-low heat.
- Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
- Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours.
- Preheat oven to 425°F.
- Grease or line baking sheet with parchment.
- Combine flour, baking powder and salt.
- Work butter into flour until mixture is unevenly crumbly.
- Toss in chives and caramelized onions.
- Cut in starter until dough becomes cohesive.
- Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together.
- Pat into a 1" thick disk.
- Use a sharp 2 1/2" biscuit cutter to cut rounds.
- Pat the scraps together and cut additional biscuits.
- Bake biscuits for 15-18 minutes until they're just turning golden.
- Remove from oven and serve warm.
- TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.
Nutrition Facts : Calories 182, Fat 13.1, SaturatedFat 8.2, Cholesterol 34.3, Sodium 311.7, Carbohydrate 14.7, Fiber 0.6, Sugar 2.1, Protein 1.9
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