Caramelized Onion, Gruyere and Pecan Biscuits
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Ingredients
- 11 tablespoons cold, unsalted butter (1 TBL for the onions, the rest cut into small cubes)
- 1 tablespoon olive oil
- 1 Medium onion (about 8-10 ounces)
- 3 cups flour (1/4 cup reserved for rolling out bsicuits)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoons kosher salt
- 4oz Gruyere cheese (cut into 1/2)
- 1/2 cup pecans (toasted and chopped fine)
- 1 cup buttermilk
Note
These biscuits are an adaptation from Smitten Kitchen's caramelized onion and gruyere biscuits which is an adaptation from Alyce Shields via Tasting Table. I was glad to see that Ms. Shields' recipe was classified as a scone; I like my biscuits as scone-like as possible which for me means extra tender with a craggy exterior. No smooth cheeked scones/biscuits for me.
I love Deb Perlman's method of cooking onions, saves time, and no added sugar needed. This will surely be my new method.
Directions
| Step 1 | |
| Preheat oven to 350F Cut onions in half lengthwise, and slice thin (use a mandolin or food processor) Melt 1 TBL butter and olive oil in a skillet on low heat Add onions, stir to coat onions with the fat, put a lid on the skillet and allow onions to sweat for ten minutes. Remove lid and continue to cook stirring frequently until onions are brown (about 20 minutes) Allow to cool | |
| Step 2 | |
| Put pecans on a sheet tray and toast in the oven about 5-10 minutes, until fragrant, but do not let them get dark brown Allow to cool, then chop in food processor until fine, but not pulverized Remove nuts from processor, and then put dry ingredients (flour, sugar, salt, baking soda and powder) Pulse a few times to combine, then add butter | |
| Step 3 | |
| Pulse the mixture several times until mixture resembles coarse cornmeal Turn mixture out into a large bowl Add cubed cheese and pecans, and toss gently to combine Combine buttermilk and onions and add to flour mixture, use a wooden spoon to gently combine Flour the counter with the reserved flour, and dump out biscuit dough Pat dough flat, then fold in half, repeat three times, then roll or pat dough into a 1" thick rectangle To make round biscuits use a 2" cutter (for 15 biscuits) or 3" cutter for 12 large biscuits or Cur dough into rectangles or triangles | |
| Step 4 | |
| Lay biscuits on a parchment-lined sheet tray Bake for 20-23 minutes until the biscuits are golden-brown and you can see the melted cheese around the edges | |