Caramelized Onion and Gruyère Biscuits
Total Time
Approximately 45-60 minutes
Prep Time
15 minutes
Cook Time
30-45 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
10 3-inch biscuits
- 9 tablespoons (127 grams) cold unsalted butter
- 1 tablespoon olive oil
- 2 small onions, halved and thinly sliced
- 2 3/4 cups (345 grams) all-purpose flour
- 1 tablespoon (15 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon coarse or kosher salt
- 4 ounces (about 1 cup or 115 grams) Gruyère or another Swiss-style cheese in 1/2-inch cubes
- 1 cup buttermilk
- Flaky sea salt
- Freshly ground black pepper
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Preparation
Step 1
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2
In a large skillet over medium heat, melt 1 tablespoon butter and add olive oil. Add the onions, reduce the heat to low and place a lid on top, letting them steam for about 10 minutes, stirring occasionally.
Step 3
Remove the lid and continue to cook the onions, stirring occasionally, until they’re deep brown, about 10 to 20 more minutes. Set aside to cool.
Step 4
In a medium bowl or the workbowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt.
Step 5
Dice 8 tablespoons remaining cold butter into 1/2-inch bits. Use your fingertips or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.
Step 6
Stir in diced cheese. Pour buttermilk over cooled onions and stir to combine.
Step 7
Add buttermilk-onion mixture to bowl and stir until combined. Use hands to knead it together a few times in the bowl; don’t worry if a couple floury spots remain.
Step 8
Turn the dough out onto a floured counter and roll out to a 1-inch thickness.
Step 9
Use a floured 3-inch cutter to stamp out circles and space them apart on prepared baking sheet.
Step 10
Gather the scrap and re-roll them as needed.
Step 11
Sprinkle biscuits with sea salt and pepper and bake until the scones are deep golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes.
Step 12
Eat warm.
Step 13
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Chef's notes
These biscuits are best on the first day, but if any survive, they will taste better re-warmed on day two.
I made a few small changes to the original recipe:
halved the sugar, skipped the honey, prefer to caramelize onions my own way and do better with a 1-inch vs. 1.5-inch dough.
You can freeze half of them and let them thaw for a bit before baking the next time the urgency strikes.
