Instructions: PREPARATION: Line a baking sheet with parchment or wax paper. Peel and mince onion and shallot. Heat 1 tablespoon butter in a skillet. Add onion and shallot, and saute until softened, 5 minutes. Cool mixture and stir in milk; set aside. Mix flours, baking powder, and 1 teaspoon salt in a bowl, or in the workbowl of a food processor fitted with the metal blade. Cut 9 tablespoons butter into 1/2-inch pieces and work butter into the dry ingredients with your fingertips, or pulse, until mixture resembles coarse meal. Stir or pulse in the milk mixture until the dough just holds together. Transfer dough to a lightly floured surface and knead 10 times.

COOKING: Adjust oven rack to middle position and heat oven to 400F. Roll dough 3/4 inch thick, cut into 1 1/2-inch squares, and put 1 inch apart on baking sheet. Melt and brush remaining butter on top of the biscuits. Bake until golden brown, about 18 minutes. Serve warm.

Makes 16 Biscuits.

The sauteed onion and shallot add a sweet and savory flavor to these biscuits, which are in constant demand at Roccos restaurant in Boston.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.