I don’t like raw onions but don’t mind cooked onions sometimes.  These Herb and Onion Wheat Biscuits celebrate the natural flavor of the onion without being obnoxious.  The onions are first cooked until soft, then blended with milk which nicely distributes the flavor in the dough.  Just be careful not to knead it too much (like I did) otherwise the biscuits could become dense.  These can be a nice complement to an evening dinner or the base for an egg-y breakfast sandwich in the morning.  Or if you prefer, just eat them warm with a touch of butter.  Tasty!

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine