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Ingredients
4 tablespoons cold unsalted butter
1 medium onion, peeled, halved and thinly sliced
2 cups all-purpose flour, plus more for shaping
1 tablespoon baking powder
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 tablespoons vegetable shortening
½ cup milk
Nutritional analysis per serving
18 grams carbs; 11 milligrams cholesterol; 149 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 115 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 teaspoons of the butter in a medium skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 20 minutes. Let cool and coarsely chop.
- Step 2
Preheat oven to 425 degrees. Sift the flour, baking powder, salt and pepper into a large bowl. Stir in the onions. Rub in 3 tablespoons of cold butter and shortening until mixture resembles coarse meal. Make a well in the center and gently stir in the milk.
- Step 3
Turn the dough out onto a lightly floured surface, gently knead until smooth and pat out to a thickness of 1 inch. Using a floured, 2-inch round cutter, cut out as many biscuits as possible. Gather the scraps, pat the dough back out and cut out more biscuits, repeating until all the dough is used. Place the biscuits in a greased 9-inch cake pan so they touch. Melt 1 teaspoon of butter and brush over the tops. Bake until well browned, about 20 minutes.
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