I found these beautiful purple spring onions at the farmer's market and had to have them. I thought I remembered Deb at Smitten Kitchen baking up something savory with spring onions recently and thought I would give it a try. When I got home, and searched for this theoretical spring onion scone, I found I had melded Leek bread pudding, blue cheese & scallion drop biscuits and creamed chard with spring onions in my mind. I could definitly have gone for the blue cheese biscuits, but didn't have blue cheese and really did not want to head out to the grocery store again. (Recently, when the whole family was at the grocery, a cashier called out (not our cashier, mind you) asking about our baby, as we were exiting the building. My husband turned to me and asked, "How often do you come here?" Apparently, too often.)
I searched the web and found most of the recipes for onion biscuits seemed to have entirely too much butter and cream, or far too little to taste very good. But I did find a rather easy base recipe for biscuits here at Thibeault's Table, and from this I adapted my recipe below.
Spring Onion Biscuits, made ~10
6 spring onions, cleaned and finely chopped (green/white and light green parts)
1 tsp olive oil
2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (1 stick), cold
1 cup buttermilk
Preheat oven to 450F. Heat the oil in a small pan over medium heat. When oil is hot, add chopped onions and cook, stirring occationally for about 5 minutes until just starting to soften. Remove from heat and set aside.
In a large mixing bowl, add flour, baking powder and soda, and salt. Now (and this is the genius part) take out your large-holed cheese grater and grate the butter into the flour mixture. This makes it very easy to use combine the butter into the dough. Use 2 knives to "cut" the dough until crumbly. Stir in buttermilk and use fork to combine. Add onions and mix by fork then use your hands to combine by folding once or twice (don't get carried away with this, too much handling makes the dough tough).
Pat the dough out on a floured cutting board to 1/2" thick. Use a cookie cutter or upturned glass to cut out biscuits. Place biscuits on parchment-lined cookie sheet and cook for 12-15 minutes. Serve warm or sliced the next day with some ham, turkey or cream cheese and tomato. Enjoy!
a note: Thibeault recommends denting the middle of the biscuits before they go in the oven with your finger to help the biscuits rise. I doubted this genious hint and only did it on a few, but those few did indeed rise about 40% more!
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