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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