We have a bit of a carb addiction in our house. I know. Thus far on this blog I’ve copped to a carb addiction, a dessert problem, a secret love of kielbasa, a general commitment to eat salted caramel off of cardboard…. I love food. They say “do what you love”, right?
So – carb addiction. I tend to live by advice I was given by a server at an amazing restaurant in Minneapolis. She quite earnestly told me that bread is the polite way of licking your plate. (Seriously – side note for your own good: If you are in Minneapolis, run don’t walk to Spoon and Stable. Ah-mazing. And their servers, clearly, are geniuses.)
I think people get scared off homemade “bread” because it conjures up visions of your grandmother using it as her workout. Kneading, anyone? Yeast also has a tendency to daunt. Luckily, these biscuits require neither of those things.
Trust me. No fear here. These biscuits are an easy, less than 30 minutes from bowl-to-table treat. They come out crispy on the outside, soft in the middle, and lightly aromatic in flavor.
And they very helpfully soak up whatever sauce you may have served for dinner. What could be better? So go ahead. Graciously lick your plate.
As always, your first order of business is to preheat your oven to 350 degrees. It’s the auto temp, honestly. Whenever I use Grandma G’s cooking journal and there is no temp listed – it’s 350.
Next pour your buttermilk into a measuring cup and mix in the minced onion. You will set this cup aside, so that the onion flakes can soak in the buttermilk for a few minutes.
Toss together the flour, baking powder, sugar and salt just to remove any clumps. Then dice up a stick of really cold butter. As in, just removed from the refrigerator, cold. Blend the cubes of butter into your dry ingredients with a fork or pastry cutter (which is my vote). The mixture should resemble a course meal at this point.
Drop the egg into your cup of buttermilk and mix lightly to break it up. You can then pour this over your dry ingredients, and mix together until you have a slightly sticky ball of batter. It should be sticky, so don’t be alarmed. This is why you’ll want to prep your cookie sheet with parchment. I have cooked them without, and left precious biscuit stuck to a pan. Such a shame.
Drop the biscuits by scoopfuls onto the sheet and bake for 15 min. Pull them out at that point, and they should still seem undercooked. Totally ok!
Brush them with your remaining butter, melted, and then put them back in the oven to finish. The last bit should only take about 5 min or so, until the biscuits are golden brown.
I would let them cool just a bit before serving. I mean, you wouldn’t want burnt fingertips to distract from licking your plate.
- 2 cups of flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold butter, diced into small cubes
- 1 cup buttermilk
- 2 tsp dried minced onion
- 1 egg
- 2 tbsp melted butter
- Preheat oven to 35o degrees
- Add onion to buttermilk to soak and set aside
- Mix the flour, baking powder, sugar and salt in a bowl and set aside
- Cut diced cold butter into dry ingredients until small pebbles form
- Break egg up in buttermilk and onion mixture
- Pour wet ingredients in with the dry and stir until just combined
- Drop by spoonful onto a baking sheet lined with parchment
- Bake for 15 minutes
- Brush the top with melted butter
- Place back in the oven for another 5 min until the biscuits are golden brown