Buttermilk Biscuits & Beer-Battered Onion Rings

Two Must-Have Side Dishes to Accompany Classic Diner Fare

© Brigette Zavala

May 19, 2009

While some diners serve already prepared frozen side dishes that just need re-heating, others go all out, preparing sides from scratch, including biscuits, onion rings, potato salad, and baked beans just to name a few.

Here are two diner side recipes to prepare and serve with a variety of blue plate specials.

Buttermilk Biscuits

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 2 ½ teaspoons baking power
• ½ teaspoon salt
• ½ cup vegetable shortening, chilled
• ¾ cup buttermilk, chilled

Preparation

1. In a bowl, combine flour, baking soda, baking powder and salt; mix well. Add chilled shortening to flour mixture then with a pastry blender, cut the shortening until the mixture resembles coarse meal. Note: If you do not have a pastry blender, you can use your fingertips.
2. Make a well in the center of the flour mixture. Slowly add buttermilk to well then stir with a fork until a soft dough forms that pulls away from the sides of the bowl.
3. Preheat oven to 450 degrees F.
4. Turn dough out onto a lightly floured work surface; knead just until dough holds together, about 6 times. Roll or lightly pat dough to a ½-inch thickness.
5. Using a 2 or 2 ½-inch biscuit cutter, cut as many biscuits as possible, pressing directly down and lifting the cutter straight up without twisting. Place biscuits 1 ½ inches apart on an ungreased baking sheet. Gently knead scraps together 3 times then cut as before.
6. Bake biscuits for about 12 minutes or until biscuits are evenly browned.
7. MAKES 12-14 BISCUITS

Beer Battered Onion Rings

Ingredients

• 3 large yellow onions
• 2 cups chilled milk
• 2 cups ice water
• 1 1/3 cups all-purpose flour
• 1 tablespoon dry mustard
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs, at room temperature
• 2 tablespoons vegetable oil
• ¾ cup beer, at room temperature
• Dash of prepared hot pepper sauce
• Vegetable oil, for deep frying

Preparation

1. Slice onions crosswise ½-inch thick then gently separate into rings. Place rings in a dish that is shallow and wide.
2. In a bowl, whisk together the milk and ice water. Pour milk mixture over onion rings. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight. Gently turn onion rings once during soaking time.
3. In a large bowl, whisk together flour, dry mustard, salt and black pepper; set aside. In a bowl, lightly beat the eggs; whisk in vegetable oil then beer and hot pepper sauce, mix well.
4. Make a well in center of the flour mixture and pour in egg mixture; whisk, starting in center of well, working outward until mixture is free of any lumps. Cover batter and let stand for at least 2 hours and up to overnight.
5. When ready to prepare onion rings line 2 baking sheets with paper towels. Remove onion rings from milk mixture using tongs; shake off excess liquid and let onion rings drain on one of the prepared baking sheets. Pat onion rings dry with paper towels.
6. In a large, heavy saucepan set over medium-high heat or deep-fat fryer, add enough vegetable oil to a depth of 3 inches. Heat until oil registers 375 degrees F on a deep-fat frying thermometer.
7. Stir batter. Working in batches, using tongs, dip onion rings batter then shake off any excess; carefully but quickly place in hot oil. Fry, turning occasionally, for 4-5 minutes, until onion rings are a deep golden brown.
8. Transfer cooked onion rings to other paper towel-lined baking sheet and let drain.
9. SERVES 6

Print Article

View All Articles

How to subscribe to feeds