Onion Herb Biscuits Recipes

Steps:

• 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 buttermilk and process until smooth. Cool.
• Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse 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.

Steps:

• Preheat oven to 450°. In a skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in garlic; cook 1 minute longer. Cool completely., In a large bowl, combine baking mix, thyme and onion mixture; make a well in center. Pour milk into well; stir just until moistened. Drop dough by rounded tablespoonfuls 2 in. apart onto a greased baking sheet., Bake 8-10 minutes or until golden brown. Serve warm.

Steps:

• Slice about 1/4 inch off the top of each onion and slice off just a little bit of the root end, making sure the root is still intact. Peel each onion. Using a paring knife, make a slice from the top of each onion into the center and down to about 1/4 inch above the root. Repeat the cuts going around the onion, spacing them out by 1/3 inch to form the "petals" of the blossom. Once all the cuts have been made, press down on the top of the onion with the palm of your hand to help separate the petals. Repeat with the remaining onions.
• Fill a medium heavy-bottomed pot with enough canola oil so it comes up the sides about 3 inches. Heat over medium-high heat to 350 degrees F.
• In a pie dish, whisk together the flour, cornmeal, paprika, onion powder, garlic powder and a generous pinch of salt and pepper. In a second pie dish, whisk together the milk and eggs. Working in batches, coat the onions in the egg wash, then dredge in the flour mixture, making sure the onions are coated and the flour mixture gets into all the crevasses of the onion "petals." Place on a plate.
• Fry the onions in batches until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Season with a bit more salt. Serve with Onion Blossom Sauce.
• Combine the mayonnaise, sour cream, hot sauce, horseradish, paprika, garlic powder and onion powder in a bowl and mix until blended.

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in ham and green onions. Add milk; stir just until moistened., Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

Steps:

• In a small skillet, saute sweet onion in 1 tablespoon butter until tender. Add vinegar; cook and stir until liquid is evaporated. Cool., In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese and green onions. Stir in buttermilk just until moistened., Turn onto a lightly floured surface; knead 3-4 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Bake at 400° until golden brown, 12-15 minutes. Serve warm.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Steps:

• In a large bowl, combine the first five ingredients. Combine the buttermilk, onions and oil; stir into dry ingredients just until moistened., Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Spritz tops with butter-flavored spray. Bake at 400° for 14-18 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.