For the Bourbon-Butter:
- 8 tablespoons unsalted butter
- 1 tablespoon honey
- 2 teaspoons bourbon
- 1/ 2 teaspoon flaky salt
For the Biscuits:
- 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:
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:
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.
In a large bowl, combine flour, baking powder, mustard powder, baking soda and ¾ teaspoon kosher salt. Set aside.
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.)
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.
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.