Follow these steps for perfect results
Cooking spray
For coating
Onion
chopped
Fat-free milk
All-purpose flour
Whole wheat flour
Baking powder
Salt
Sugar
Dried oregano
Dried basil
Chilled butter
cut into small pieces
Preheat oven to 425°F.
Coat a small skillet with cooking spray and heat over medium heat.
Add chopped onion to the skillet and cook for 6 minutes, or until tender, stirring frequently.
Spoon the cooked onion into a blender.
Add milk to the blender and process until smooth. Allow to cool.
Lightly spoon all-purpose and whole wheat flours into dry measuring cups, and level with a knife.
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, sugar, dried oregano, and dried basil.
Cut in the chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
Add the cooled onion and milk mixture to the flour mixture; stir just until moistened.
Turn the dough out onto a heavily floured surface (dough will be sticky).
Knead the dough lightly 5 times with floured hands.
Roll the dough to a 1/2-inch thickness.
Cut the dough into 10 biscuits using a 3-inch biscuit cutter.
Place the biscuits on a baking sheet coated with cooking spray.
Bake at 425°F for 12 minutes, or until golden brown.
Expert advice for the best results
For a richer flavor, use whole milk instead of fat-free milk.
Don't overmix the dough, as this will result in tough biscuits.
Brush the tops of the biscuits with melted butter before baking for a golden brown crust.
Everything you need to know before you start
10 minutes
Dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
Serve warm on a plate, possibly alongside a pat of butter.
Serve with butter and jam.
Pair with scrambled eggs and bacon for breakfast.
Serve alongside soup or chili.
A classic pairing for breakfast.
Refreshing with a savory biscuit.
Discover the story behind this recipe
Commonly served at breakfast and brunch in the Southern United States.
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