Poppy Onion Biscuits Recipes

ONION POPPY SEED BISCUITS

Steps:

• 1. In a small nonstick skillet coated with cooking spray, saute the onion until tender; set aside.
• 2. In a large bowl, combine the flour, baking powder, brown sugar, poppy seeds, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
• 3. Stir in the onions. Stir in the buttermilk just until moistened.
• 4. Turn the dough onto a lightly floured surface; knead 6-8 times. Pat to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
• 5. Place biscuits 2 inches apart on baking sheets coated with cooking spray.
• 6. Bake in a preheated 450-degree oven for 9-12 minutes or until golden brown. Serve warm.
• 7. NOTE: If you don't have buttermilk, you may substitute 1 Tbsp. of white vinegar or lemon juice and enough milk to measure a total of 1 cup (for 1 cup buttermilk).

ONION-POPPY SEED BISCUIT LOAF

Steps:

• Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
• Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
• Open the cans of biscuits& separate them.
• Dip each biscuit quickly into the butter mixture, turning to coat both sides.
• Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf.
• Bake in preheated oven for 20-25 minutes or until golden brown.
• (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).

ONION POPPY-SEED ROLLS

Steps:

• Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border.
• Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed.
• Preheat oven to 350 degrees. Grease 12 muffin tins or a baking pan with oil.
• Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour.
• Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm.