Traditional recipes

Buttermilk Biscuits with Burnt Onion Butter

Buttermilk Biscuits with Burnt Onion Butter


Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

Ingredients

  • 2 tablespoons baking powder
  • 4 cups all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) unsalted butter, frozen 30 minutes

Recipe Preparation

  • Heat oven to 375°. Whisk sugar, baking powder, salt, baking soda, and 4 cups flour in a large bowl. Using the large holes of a box grater, grate butter into dry ingredients, tossing to coat as you go.

  • Whisk egg yolks and buttermilk in a medium bowl. Using a fork, mix buttermilk mixture into dry ingredients, then gently knead a few times just until a shaggy dough comes together.

  • Transfer dough to a lightly floured surface and pat out until 1” thick; quarter dough and stack pieces on top of one another and press down to adhere (this will create flaky layers). Roll out dough until 1” thick. Using a 2”-diameter biscuit cutter, cut out biscuits, rerolling scraps as needed.

  • Place biscuits on a parchment-lined baking sheet. Bake until golden brown on the tops and bottoms, 20–25 minutes (a few minutes longer if baking frozen). Serve warm with Burnt Onion Butter.

  • DO AHEAD: Dough can be made 1 month ahead. Freeze biscuits on a baking sheet, then transfer to resealable plastic bags. Keep frozen.

Recipe by Aaron Silverman, Rose’s Luxury, Washington, D.C.,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 280 Fat (g) 17 Saturated Fat (g) 10 Cholesterol (mg) 65 Carbohydrates (g) 28 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 710Reviews SectionThere is wayyy too much salt. Salty SALT bomb. I'd scale the salt down to 1 teaspoon instead of tablespoon. Otherwise, the biscuits themselves were fluffy and texturally pleasing.

Watch the video: Ten Quick and Easy Recipes on How Do You Make Buttermilk Biscuits