The onion is pureed 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 325° oven for 10 to 12 minutes or until thoroughly heated.

Recipe by Cooking Light August 2006

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Recipe Summary

Yield:
10 servings (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

119 calories; calories from fat 31%; fat 4.1g; saturated fat 2.4g; mono fat 1.2g; poly fat 0.3g; protein 3.1g; carbohydrates 17.9g; fiber 1.3g; cholesterol 11mg; iron 1.1mg; sodium 227mg; calcium 73mg.
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