These buttery biscuits are studded with pockets of nutty Gruyėre and rich caramelized onion.
Gruyère and Caramelized Onion Biscuits
Makes about 12
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2½ cups all-purpose flour*
- 1 tablespoon sugar
- 2½ teaspoons baking powder
- 1¼ teaspoons ground black pepper, divided
- ¼ teaspoon baking soda
- ¾ cup cold unsalted butter, cubed
- 1 cup shredded Gruyère cheese
- 1 cup cold whole buttermilk
- 1 large egg, beaten
- Ham, arugula, whole-grain mustard, and fried eggs, to serve
Instructions
- In a large skillet, heat 2 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden in color, about 30 minutes. Remove from heat, and let cool.
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, stir together flour, sugar, baking powder, 1 teaspoon pepper, and baking soda. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in caramelized onion, cheese, and cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times.
- Pat or roll dough to 1 inch thick. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with remaining ¼ teaspoon pepper.
- Bake until golden brown, about 15 minutes. Serve with ham, arugula, mustard, and eggs, if desired.
Notes
*We used White Lily.
