Caramelized Onion, Sharp Cheddar & Chive Buttermilk Biscuits
Caramelized Onion, Sharp Cheddar & Chive Buttermilk Biscuits
Ingredients
For the Caramelized Onions
- 2 yellow onions, large
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme
- 1 tablespoon butter
For the Biscuits
- 450 g all purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup fresh chives, chopped
- 2 sticks cold butter, grated
- 1 cup cold buttermilk
- 4 oz sharp cheddar, cubed
- all caramelized onions, cold
Instructions
- 1
Dice the two large yellow onions.
⏱️ 5 min
- 2
Add the diced onions to a large skillet over medium-low heat along with 1 tablespoon of butter. Cook, stirring occasionally, until softened and deeply golden.
⏱️ 25 min
- 3
Once the onions are caramelized, stir in the 1 tablespoon of balsamic vinegar and 2 teaspoons of fresh thyme.
⏱️ 1 min
- 4
Cook for another 1–2 minutes, stirring until the vinegar is absorbed and the onions are glossy and fragrant. Remove from heat and let cool completely. Store in the fridge until ready to use.
⏱️ 2 min
- 5
In a large bowl, whisk together the 450 g all purpose flour, 2 teaspoons salt, 1 tablespoon sugar, 2 1/2 teaspoons baking powder, and 1/4 teaspoon baking soda.
⏱️ 3 min
- 6
Add the 2 sticks grated cold butter and gently toss to coat.
⏱️ 2 min
- 7
Add the 1/4 cup chopped fresh chives, the cold caramelized onions, and the 4 oz cubed sharp cheddar to the flour mixture. Gently mix.
⏱️ 2 min
- 8
Pour in the 1 cup cold buttermilk and gently mix until a shaggy dough forms. Do not overmix.
⏱️ 2 min
- 9
Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Cut the dough in half and stack the pieces on top of each other.
⏱️ 3 min
- 10
Gently pat the stacked dough out again. Repeat this process 2–3 times, keeping the dough cold and handling it as little as possible.
⏱️ 5 min
- 11
Roll the dough to about 3/4–1 inch thick. Cut into biscuits using a sharp biscuit cutter or knife (a bench scraper can also be used).
⏱️ 5 min
- 12
Freeze the biscuits until solid, at least 4 hours, but preferably overnight.
⏱️ 240 min
- 13
When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425
- 14
Place the frozen biscuits on the prepared baking sheet. Bake for 15–20 minutes, or until tall and golden brown.
⏱️ 20 min•🌡️ 425
- 15
Let cool slightly before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion, Sharp Cheddar & Chive Buttermilk Biscuits
For the Caramelized Onions
- 2 yellow onions, large
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme
- 1 tablespoon butter
For the Biscuits
- 450 g all purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup fresh chives, chopped
- 2 sticks cold butter, grated
- 1 cup cold buttermilk
- 4 oz sharp cheddar, cubed
- all caramelized onions, cold
Instructions
- 1
Dice the two large yellow onions.
⏱️ 5 min - 2
Add the diced onions to a large skillet over medium-low heat along with 1 tablespoon of butter. Cook, stirring occasionally, until softened and deeply golden.
⏱️ 25 min - 3
Once the onions are caramelized, stir in the 1 tablespoon of balsamic vinegar and 2 teaspoons of fresh thyme.
⏱️ 1 min - 4
Cook for another 1–2 minutes, stirring until the vinegar is absorbed and the onions are glossy and fragrant. Remove from heat and let cool completely. Store in the fridge until ready to use.
⏱️ 2 min - 5
In a large bowl, whisk together the 450 g all purpose flour, 2 teaspoons salt, 1 tablespoon sugar, 2 1/2 teaspoons baking powder, and 1/4 teaspoon baking soda.
⏱️ 3 min - 6
Add the 2 sticks grated cold butter and gently toss to coat.
⏱️ 2 min - 7
Add the 1/4 cup chopped fresh chives, the cold caramelized onions, and the 4 oz cubed sharp cheddar to the flour mixture. Gently mix.
⏱️ 2 min - 8
Pour in the 1 cup cold buttermilk and gently mix until a shaggy dough forms. Do not overmix.
⏱️ 2 min - 9
Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Cut the dough in half and stack the pieces on top of each other.
⏱️ 3 min - 10
Gently pat the stacked dough out again. Repeat this process 2–3 times, keeping the dough cold and handling it as little as possible.
⏱️ 5 min - 11
Roll the dough to about 3/4–1 inch thick. Cut into biscuits using a sharp biscuit cutter or knife (a bench scraper can also be used).
⏱️ 5 min - 12
Freeze the biscuits until solid, at least 4 hours, but preferably overnight.
⏱️ 240 min - 13
When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 425 - 14
Place the frozen biscuits on the prepared baking sheet. Bake for 15–20 minutes, or until tall and golden brown.
⏱️ 20 min•🌡️ 425 - 15
Let cool slightly before serving.
⏱️ 5 min