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
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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