Caramelized Vidalia Onion Biscuits with Bourbon Butter
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Photo by Lisa Thompson
These tender, flaky buttermilk biscuits are made with sweet caramelized Vidalia Onions, sharp cheddar cheese, and served with a bourbon-honey butter.
Caramelizing the onions low and slow results in deeply flavored, jammy onions. Patting and folding the dough is a technique that mimics lamination, the pastry technique used in making puff pastry that results in buttery, flaky layers. They’re perfect for brunch, or anytime of the day! Did you know Vidalia onions are hand planted and harvested in only 20 counties in South Georgia and are only available from April to August each year? Get them while you can!
- Recipe Card
Recipe Card
For the Bourbon-Butter:
ingredients
- 8 tablespoons unsalted butter
- 1 tablespoon honey
- 2 teaspoons bourbon
- 1/2 teaspoon flaky salt
For the Biscuits:
ingredients
- 1 tablespoon vegetable oil
- 2 Vidalia Onions, halved and thinly sliced
- Kosher salt
- 3 cups all-purpose flour, plus more for surface
- 2 1/2 teaspoons baking powder
- 1 teaspoon mustard powder
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, very cold
- 1 cup grated sharp cheddar cheese
- 1 cup cold buttermilk
- 1 egg,
- Freshly ground black pepper
For the Bourbon Butter:
Method
Step 1
In a food processor, combine butter, honey, bourbon and salt. Process until light and fluffy, scraping down the bowl if needed, about 1 minute. Transfer to a bowl, cover and set aside for serving. To make ahead of time, refrigerate, bring back to room temperature before serving.
For the Biscuits:
Step 1
Line a baking sheet with parchment paper. Heat oil in a large skillet over medium heat. Add Vidalia Onions and a pinch of salt. Cook, stirring frequently and adjusting the heat if necessary to prevent burning, for about 45 minutes until deeply caramelized and jammy. Remove from heat, cool completely.
Step 2
In a large bowl, combine flour, baking powder, mustard powder, baking soda and ¾ teaspoon kosher salt. Set aside.
Step 3
Grate butter using the large holes of a box grater. Working quickly, add grated butter and cheese to the flour mixture, using a fork or your hands to combine. Add cooled caramelized onions, using your hands or a fork to combine. Add buttermilk, stirring with a wooden spoon or your hands until a shaggy dough forms (the dough will be crumbly, do not overmix.)
Step 4
Transfer dough to a lightly floured surface, lightly kneading into a shaggy ball. Press or roll into a rough 8”x 5” rectangle about 1”-thick. Fold in half, press into a rectangle and repeat folding once more, pressing into a rectangle approximately 12” x 12”. Use a knife to cut into 12 squares, about 3” x 3”. Transfer to baking sheet and freeze for 20 minutes. To make biscuits ahead of time, freeze them completely, then transfer frozen biscuits to a zip top bag or airtight container. Freeze for up to 3 months. Frozen biscuits will take a few more minutes to bake.
Step 5
When ready to bake, heat oven to to 400°F. Brush biscuits with egg and sprinkle with black pepper. Bake for about 20-25 minutes until golden brown. Enjoy warm biscuits with bourbon butter.