Spicy and tangy. Slightly dense. Rustic. Full of so much flavor it’s ridiculous!
They are perfect served with soups, stews, pasta, alone with lots of buttah 😉
1/4 cup finely chopped sweet onion
4 tablespoons cold butter, divided
1/4 cup white balsamic vinegar
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper ( Use 1/8 tsp if you don’t want the heat )
1/2 cup shredded cheddar cheese
2 green onions, chopped
1/4 cup buttermilk
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 6-8 times. Pat or roll out to 1/2-in. thickness; cut with a floured biscuit cutter. Push together any remaing mixture and continue to cut biscuits until it’s all used up! Place 2″ apart on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
I’ve been known to melt a little bit of butter with a little bit of garlic and lightly brush the biscuits just as they are coming out of the oven. Mmmmm
Makes 8- 12 biscuits depending on how big you make them