Butter Biscuits with Caramelized Onions
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, cut into 1/2-inch pieces
½ cup caramelized onions (see Tip)
½ cup Cheddar cheese, shredded
2 ½ tablespoons chopped fresh chives
1 cup buttermilk
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, melted
2 ½ tablespoons
- Heat oven to 450º F.
- Combine flour, baking powder, and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in caramelized onions, cheese, and chives. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll out dough to 9x6-inch rectangle, about 3/4 inch thick. Cut in half lengthwise. Cut crosswise into 4 even pieces, forming 8 rectangular biscuits. Place 1 inch apart onto ungreased baking sheet.
- Brush biscuits with melted butter. Bake 11-13 minutes or until lightly browned. (Check biscuits often to assure they do not overbake.)
- Tip: Caramelized Onions: Melt 1/2 tablespoon butter in 10-inch nonstick skillet over medium heat. Add 1 cup coarsely chopped onions, pinch of salt, and pinch of pepper. Cook, stirring occasionally, 10-15 minutes or until onions are golden brown. (Reduce heat, if necessary, to keep from burning.) Remove from heat; cool completely.