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Onion, Cheddar & Chive Biscuits

Source of Recipe

Beat That! Cookbook


List of Ingredients

1/2 cup unsalted butter, chilled
1 medium red onion, diced (1/2 cup)
1/2 cup balsamic vinegar
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 shake cayenne
1/2 cup snipped fresh chives or scallion -- green parts only
1 cup grated extra sharp cheddar
1/2 cup milk


Recipe

Preheat oven to 400ºF, with rack in middle. Butter a cookie sheet. In a medium nonreactive skillet, over medium heat, melt 2 tbl. of the butter. Add the onion and cook it until it's softened and beginning to brown, about 10 minutes. Add the vinegar. Stiring constantly, continue to cook until the vinegar has reduced enough to coat the onions, 5-8 minutes. There should be virtually no liquid left in the pan. Cool this mixture until it's lukewarm.

In a medium bowl, stir together the flour, sugar, baking powder, pepper, salt and cayenne. With a pastry blender or 2 knives, cut in the remaining 6 tbl. butter until the mixture looks like coarse cornmeal. Add the cooled onion mixture, chives, cheese and milk. Toss everything together with a fork until the mixture forms a ball. If needed, add another tbl. of milk. On floured surface, knead the dough 12 times. With a floured rolling pin or floured hands, pat or roll the dough out 1/2" thick. You may need to use lots of flour as dough is quite moist. With a floured 2" biscuit cutter, cut out biscuits and place them on the cookie sheet. Their sides should not touch.

Gather and press together the scraps; reroll them and cut out more biscuits. Can refrigerate biscuits at this point until you're ready to bake them. Bake biscuits about 20 minutes (25-30 if they've been refrigerated). Check them after 15 minutes. Since they're already brown from the vinegar, you will likely have to break one open to see if they're actually done. Once they are done, serve immediately. Makes 12-15.