Friday, May 10, 2013

Caramelized Vidalia Biscuits with Rosemary

Biscuits simply don’t come better than this. Expect each one to be incredibly moist and perfectly balanced with the sweetness of Vidalias and a zing of rosemary. Try them hot out of the oven with butter and a slice of country ham.

1/4 cup unsalted butter
2 Vidalia onions (about 2 lbs.), finely chopped
1 1/2 cups whole buttermilk
1 1/2 Tbsp. finely chopped fresh rosemary
4 cups self-rising Southern flour (such as White Lily)
1 Tbsp. baking powder
1/8 tsp. table salt
3/4 cup unsalted butter, cut into 1/2-inch cubes and chilled
Parchment paper
Cooked country ham, optional
Softened butter, optional

Melt 1/4 cup butter in a large skillet over medium-low heat. Add Vidalia onions. Cook for 35 minutes, stirring often, or until deep golden brown. Remove from heat. Cool 35 minutes. (You should have 1 cup caramelized onions.)

Preheat oven to 425°. Stir together buttermilk, 1 cup caramelized Vidalia onions, and rosemary in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add  buttermilk mixture and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface and knead 4 times with lightly
floured hands. Pat dough to 3⁄4-inch thickness. Cut with a 2 3/4-inch round cutter. (Be very careful not to twist the cutter.) Place biscuits about 1-inch apart on a parchment paper-lined baking sheet.

Bake at 425° for 22 minutes or until lightly browned. Serve with country ham and softened butter, if desired.

Makes: About 15 biscuits

Rebecca Lang is the paid spokesperson for Vidalia Onions.  
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