It had to be done. I had to mix that egg, butter, and flour up properly.
They relented, knowing the outcome.
Tender and light, these biscuits are perfect for a slow Saturday morning. Make your coffee and tea. Stay in your pajamas. Don’t worry about the snarls in your hair.
The inside texture should be light and soft. If you are a crusty biscuit kind of person, cool them uncovered. A softer crust? Then wrap the hot biscuits in a clean kitchen towel and allow to cool slightly. The onion isn’t overpowering, the sun-dried tomato flavor gives a deep savoriness, and the butter, well, it’s butter. It carries the flavors. Keep a delicate hand when mixing or you’ll end up with tough pucks. My use of hand in that last sentence is deliberate. Don’t use a mixer.
I made these with a 2-inch biscuit cutter for 16 smallish biscuits. You can certainly increase the size for a poached egg-sized biscuit sandwich. Maybe a little prosciutto, too. Or perhaps serve with a little frittata?
- 2 cups flour (mine weighed 230 grams)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 stick (4 ounces or ½ cup) cold unsalted butter, cut into small pieces*
- ½ cup buttermilk (Unless you already have it on hand, don't buy it. Make it! See recipe below in the Notes section.)
- ¼ cup finely minced red onion
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped oil-packed sun dried tomatoes**
- Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the flour, baking powder, sugar, and salt. Use your fingers (or pastry blender) to pinch (or cut) butter into the flour until it resembles small peas.
- In a small bowl, combine the buttermilk, onion, egg, and sun-dried tomatoes. Stir this mixture into the flour until just incorporated. Transfer dough onto a well-floured surface and knead 2 or 3 times.
- Pat dough into a seven-inch square about ¾ inch thick. I did this right on my silicon mat on which I was going to bake the biscuits. I used a 2-inch biscuit cutter (translation: a small glass) to cut into 16 round biscuits. Scraps were gently pressed back together and re-cut. (Don't handle the dough too much or the biscuits will toughen.) Place biscuits at least an inch apart.
- Reduce oven temperature to 375 degrees F and bake on center rack for 15-17 minutes. Serve warm with butter. I also envision a savory balsamic onion jam would be extra impressive, if served using a tiny spoon.
Oh perfect — I have a jar of sundried tomatoes in the fridge! 🙂
Miri: They come together beautifully. And impressive for brunch guests. Thanks for checking out the blog!
These look yummy and just what I was looking for to go with a Greek-inspired frittata I’m whipping up for dinner. Thanks!
You’re welcome, Renee! Hope you have a great dinner.