Is there anything that caramelized onions don't make better? Not only that, is there anything that cheese doesn't make better? Combine the two with a flaky biscuit and this is a showstopping biscuit!
One of the best parts of these biscuits is the melty cheese that gets crispy as they finish baking. This dough also freezes easily or can be in the fridge for 2-3 days before baking so they are great for making ahead. This makes them a perfect option to make a weeknight dinner a little more special or add to an already special dinner like Thanksgiving!
- Caramelized Onions
- 1lb sweet onions, thinly sliced
- 4 tbsp butter
- 1/4 cup Black Garlic Dark Balsamic
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 8 tablespoons salted butter, cold and cut into small cubes
- 2 3/4 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 oz gruyere, diced
- 1 cup buttermilk
- 1 cup caramelized onions
Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large skillet over medium heat, melt 4 tablespoons butter. Add the onions, reduce the heat to low and cook the onions for 10 minutes. Add the brown sugar, Black Garlic Dark Balsamic, salt, thyme and pepper. Cook on low for 30-40 minutes, until onions are soft and sweet. Set aside to cool. Reserve 1 cup of onions to use in biscuits.
In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Use a pastry cutter or two forks to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.
Stir in diced cheese. Pour buttermilk over cooled onions and stir to combine. Add buttermilk-onion mixture to bowl and knead it with your hands until well mixed. Turn the dough out onto a floured counter and roll out to a 1-inch thickness. Use a floured 3-inch cutter to stamp out circles and space them apart on prepared baking sheet. Gather the scrap and re-roll them as needed. Bake until they are golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes. Serve warm or reheat as needed on day 2.
Makes ~16 biscuits
Feel free to try other balsamics in the caramelized onions but Black Garlic is our favorite! here's some alternative suggestions:
- Caramelized Onion Dark Balsamic
- Bourbon Dark Balsamic
- Black Walnut Dark Balsamic
- Mediterranean Dark Balsamic
- Traditional Dark Balsamic
- Kona Coffee Dark Balsamic