Onion Biscuits
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. These can be prepared as a side dish or as a topper on a casserole.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tablespoon butter
- ¾ cup onion, finely diced
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon celery seed
- ¼ cup vegetable shortening
- 1 egg, slightly beaten
- ⅓ cup milk
Instructions
- Melt the butter in a non stick pan, when hot, add the onion, cook until just tender. Drain excess liquid. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the celery seed.
- Cut in the shortening until mixture resembles coarse crumbs.
- Stir in the onion.
- In a small bowl, mix together the egg and milk.
- Pour the milk mixture all at once into the flour mixture.
- Stir with a fork until just combined or the dough follows the fork.
- Turn out onto a lightly floured surface and kneed or 30 seconds.
- Roll out to ½ inch thick, cut with a biscuit cutter or a doughnut cutter.
- Place biscuits on a hot casserole before it goes in a hot oven (230° C / 450° F) OR place on a baking sheet, and bake for 10-15 minutes or until golden brown and done.
- Serve and enjoy.
Leave a Reply