Caramelized Onion & Gruyère Biscuits

Serves 6
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Directions

  1. 1Slice an onion into long strips and cook over medium/low heat with 2-3 tablespoons of oil or butter until caramelized (about 1 hour). Transfer to a baking tray and let cool. Once cooled, chop them into smaller, diced pieces.
  2. 2Slice an onion into long strips and cook over medium/low heat with 2-3 tablespoons of oil or butter until caramelized (about 1 hour). Transfer to a baking tray and let cool. Once cooled, chop them into smaller, diced pieces.
  3. 3Slice an onion into long strips and cook over medium/low heat with 2-3 tablespoons of oil or butter until caramelized (about 1 hour). Transfer to a baking tray and let cool. Once cooled, chop them into smaller, diced pieces.
  4. 4Shred the Gruyère cheese and mince the chives.
  5. 5Shred the Gruyère cheese and mince the chives.
  6. 6Shred the Gruyère cheese and mince the chives.
  7. 7Preheat oven to 425°F (220°C).
  8. 8Preheat oven to 425°F (220°C).
  9. 9Preheat oven to 425°F (220°C).
  10. 10In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  11. 11In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  12. 12In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  13. 13Cut cold butter into 1-tablespoon pieces and add to the flour mixture. Using a pastry cutter, your hands, or a fork, work the butter into the flour until it resembles pea-sized pieces.
  14. 14Cut cold butter into 1-tablespoon pieces and add to the flour mixture. Using a pastry cutter, your hands, or a fork, work the butter into the flour until it resembles pea-sized pieces.
  15. 15Cut cold butter into 1-tablespoon pieces and add to the flour mixture. Using a pastry cutter, your hands, or a fork, work the butter into the flour until it resembles pea-sized pieces.
  16. 16Add the caramelized onion, shredded Gruyère, and minced chives to the flour mixture and mix to combine.
  17. 17Add the caramelized onion, shredded Gruyère, and minced chives to the flour mixture and mix to combine.
  18. 18Add the caramelized onion, shredded Gruyère, and minced chives to the flour mixture and mix to combine.
  19. 19Pour in the cold buttermilk and fold together until a shaggy dough forms.
  20. 20Pour in the cold buttermilk and fold together until a shaggy dough forms.
  21. 21Pour in the cold buttermilk and fold together until a shaggy dough forms.
  22. 22Turn the dough out onto a floured work surface and bring it together into a long rectangle.
  23. 23Turn the dough out onto a floured work surface and bring it together into a long rectangle.
  24. 24Turn the dough out onto a floured work surface and bring it together into a long rectangle.
  25. 25Cut the rectangle into thirds, stack the pieces on top of each other, then flatten the dough and roll it out with a rolling pin into another long rectangle. Repeat this cutting, stacking, and rolling process three more times.
  26. 26Cut the rectangle into thirds, stack the pieces on top of each other, then flatten the dough and roll it out with a rolling pin into another long rectangle. Repeat this cutting, stacking, and rolling process three more times.
  27. 27Cut the rectangle into thirds, stack the pieces on top of each other, then flatten the dough and roll it out with a rolling pin into another long rectangle. Repeat this cutting, stacking, and rolling process three more times.
  28. 28Roll the dough into a 9x5 inch rectangle and cut into 6 equally sized squares.
  29. 29Roll the dough into a 9x5 inch rectangle and cut into 6 equally sized squares.
  30. 30Roll the dough into a 9x5 inch rectangle and cut into 6 equally sized squares.
  31. 31Place biscuits onto a parchment-lined baking sheet and brush the tops with beaten egg.
  32. 32Place biscuits onto a parchment-lined baking sheet and brush the tops with beaten egg.
  33. 33Place biscuits onto a parchment-lined baking sheet and brush the tops with beaten egg.
  34. 34Bake for 17-20 minutes, until golden brown.
  35. 35Bake for 17-20 minutes, until golden brown.
  36. 36Bake for 17-20 minutes, until golden brown.
  37. 37Allow to cool slightly before serving.
  38. 38Allow to cool slightly before serving.
  39. 39Allow to cool slightly before serving.

Ingredients

  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 7 tbsp salted butter, cold
  • 7 tbsp salted butter, cold
  • 7 tbsp salted butter, cold
  • 1 cup buttermilk, cold
  • 1 cup buttermilk, cold
  • 1 cup buttermilk, cold
  • 1 caramelized onion
  • 1 caramelized onion
  • 1 caramelized onion
  • 1 cup grated Gruyère
  • 1 cup grated Gruyère
  • 1 cup grated Gruyère
  • 2 tbsp chives, minced
  • 2 tbsp chives, minced
  • 2 tbsp chives, minced
  • 1 egg, beaten
  • 1 egg, beaten
  • 1 egg, beaten

Equipment

large bowlwhiskpastry cutterkitchen scissorsknifebaking trayfloured work surfacerolling pinparchment paperbaking sheetbrush

Tips

  • Keep the butter and buttermilk cold to achieve flaky biscuits.
  • If the dough gets too warm during handling, chill it in the fridge for 5 minutes.
  • Caramelize onions in advance (up to a day before) to save time.
  • These biscuits would be excellent for breakfast sandwiches.