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Buttermilk Biscuits with Burnt Onion Butter

Rose's Luxury chef Aaron Silverman combined his biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.” From: bonappetit.com
Makes 16 biscuits

2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 teaspoons baking soda
4 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) unsalted butter, frozen 30 minutes
2 large egg yolks
1 1/3 cups buttermilk
Burnt Onion Butter (see below)

Heat oven to 375°. Whisk sugar, baking powder, salt, baking soda, and 4 cups flour in a large bowl. Using the large holes of a box grater, grate butter into dry ingredients, tossing to coat as you go.

Whisk egg yolks and buttermilk in a medium bowl. Using a fork, mix buttermilk mixture into dry ingredients, then gently knead a few times just until a shaggy dough comes together.

Transfer dough to a lightly floured surface and pat out until 1” thick; quarter dough and stack pieces on top of one another and press down to adhere (this will create flaky layers). Roll out dough until 1” thick. Using a 2”-diameter biscuit cutter, cut out biscuits, rerolling scraps as needed.

Place biscuits on a parchment-lined baking sheet. Bake until golden brown on the tops and bottoms, 20–25 minutes (a few minutes longer if baking frozen). Serve warm with Burnt Onion Butter.

DO AHEAD: Dough can be made 1 month ahead. Freeze biscuits on a baking sheet, then transfer to resealable plastic bags. Keep frozen.

Burnt Onion Butter

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first. Makes about 1 cup

1 tablespoon vegetable oil
1 small red onion, ½ finely chopped, ½ thinly sliced
Kosher salt and freshly ground black pepper
½ cup (1 stick) unsalted butter, room temperature
special equipment:
A 4-oz. ramekin; spice mill or mortar and pestle

Heat oil in a medium skillet over medium heat. Add chopped onion; season with salt and pepper and cook, stirring occasionally and adding 1 Tbsp. water to skillet if onion on bottom is getting too dark, until deeply browned and very soft, 20–25 minutes. Let cool.

Mix butter and caramelized onion in a medium bowl; season with salt, transfer to ramekin and smooth top.

Meanwhile, heat broiler. Broil sliced onion in a single layer on a broiler-proof baking sheet, turning occasionally, until dry and completely blackened, 12–15 minutes. Let cool, then grind to a powder in a spice mill or with a mortar and pestle.

Dust butter with burnt onion powder.

DO AHEAD: Onion butter (without onion powder) can be made 2 days ahead. Cover and chill. Sprinkle with onion powder just before serving.