Becky Luigart-Stayner; Jen Rotenstreich
10 servings (serving size: 1 biscuit)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

cewqqq's Review

November 22, 2012
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.

RebeccaCH's Review

December 09, 2008
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!

amylousgar's Review

December 01, 2008
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!