Ingredients
- 2 large yellow onions, thinly sliced
- 1 tablespoon vegetable oil
- 1 3/4 cup (1/2 pound) flour; plus extra for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 1 stick (8 tablespoons) unsalted butter, cut into 1/2 inch pieces, chilled
- 3/4 cup buttermilk
Preparation
Baking Directions:
In a large skillet over medium heat, gently sweat the onions in the vegetable oil, for about 20 minutes, or till deep golden brown — be careful not to burn.
Set aside to cool to room temperature.
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment or a silpat.
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Using two forks or a bench knife, cut the butter into the flour until butter pieces are about pea-sized.
Add the onions and toss in the dry ingredients.
Add the buttermilk and stir just until most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.
It will be a glunky mess.
Dust a clean, flat work surface with flour and gently fold the dough over itself until it comes together — do not overwork or stretch the dough.
Press or gently roll the dough into a 3/4-inch-thick square.
Dip a biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit.
Press straight down to cut and lift straight up to remove; do not twist — this prevents the biscuit from rising Bake for about 10 minutes, or until golden brown.
Let cool about 10 minutes, then serve with plenty of butter.
