The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
1 cup chopped onion
3/4 cup fat-free milk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces
How to Make It
Preheat oven to 425°.
Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
They didn't taste good. They were pretty dry and didn't rise. I felt embarrassed to bring them to my thanksgiving dinner. Unless you are a very experienced biscuit maker, I would NOT recommend. Also, they lacked flavor, but were not half bad with tons of butter on them.
This are great! Awesome flavor and good biscuit texture. I cooked them for a little less time and they came out perfect. Also, I don't have a biscuit cutter so I just plopped the dough into muffin tins and it worked great!
These had a great taste. I did something wrong (I think I overworked the dough), so I ended up with hockey pucks instead of biscuits. Everyone loved them anyway. I'll definitely make these again and hopefully have biscuits next time!
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