Vidalia Onion Buttermilk Biscuits with Caramelized Onion Butter
Vidalia Onion Buttermilk Biscuits
Ingredients:
2 cups self rising flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons butter - grated
1⁄2 cup caramelized Vidalia onions (see recipe below)
1 cup whole buttermilk + a splash more if needed
Method:
Preheat oven to 425°. In a large mixing bowl sift the flour, sugar, and salt together. Once combined grate the cold butter (using a cheese grater) into the flour mixture. Stir to evenly coat and distribute butter. Add in the onions and buttermilk and mix until the dough just comes together. Do not over mix. If you find the mixture to be too crumbly add a splash more buttermilk. Flour a flat working surface as well as your rolling pin, biscuit cutter, and hands. Turn the dough out onto the prepared surface. Flour the top of your dough. Roll dough out to an inch thick. Using your biscuit cutter, cut out biscuits and place them in a greased cast iron pan or a parchment paper lined cookie sheet. Bake them for 12-14 minutes or until the biscuits have reached golden perfection! Enjoy with Whipped Onion Butter.
Whipped Vidalia Onion Butter
Ingredients:
1 stick of unsalted butter - softened
1⁄4 cup caramelized Vidalia Onions (see recipe below)
1/2 teaspoon kosher salt
Method:
In your mixing bowl combine butter, caramelized onions and salt. Whip ingredients together for a minimum of 1 minute using either your stand mixer or handheld mixer. Spoon into an airtight container and refrigerate until ready to use. Note: recipe may be doubled or tripled.
Caramelized Onions
Ingredients:
2 Vidalia onions (chopped)
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon salt
Method:
Add olive oil to a large pan. Warm olive oil over medium heat. Add in half the onions and cook for 1-2 minutes. They should be softened and slightly translucent. Add the remaining onions to the pan. Reduce heat to medium low. Cook for 20-25 minutes. Stir onions every few minutes making sure that they are not sticking or burning. The result should be a deep golden color with any excess liquid evaporated. Once the desired consistency has been achieved remove onions from heat and allow to cool before using in recipes.