You guys. Have I got a recipe for you!
A few weekends ago, I had some onions left over from a Blue Apron meal. I also knew that there was some delicious smoked cheddar cheese in the fridge just screaming to be used in a yummy recipe, and I had an apple that needed to be eaten sooner rather than later.
So I did what any normal foodie would do- made some savory biscuits!
I did a quick google search for another biscuit recipe that used caramelized onions and stumbled upon this one from Smitten Kitchen that I knew would be a winner. I knew I’d be able to tweak it to make it work with the ingredients I was using.
And man, I was not disappointed! This biscuit made the PERFECT vehicle for a slightly runny fried egg. My mouth is watering just thinking about it!
Go to the store now and get these ingredients so you can make these for your family this weekend!
Adapted from Smitten Kitchen
1 tablespoon olive oil
2 TBS brown sugar, divided
8 tablespoons cold unsalted butter
1/2 red onion, thinly sliced
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon coarse or kosher salt
3/4 cup shredded smoked cheddar cheese
1/2 an apple, finely chopped
1 cup buttermilk
Salt
Freshly ground black pepper
Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large skillet, heat olive oil over medium heat. Add the onions, reduce the heat to low. Be patient! Stir occasionally, and add some water if the onions start to burn. This will take at least 20 minutes! When the onions are nice and brown, stir in 1 TBS of brown sugar. Remove from heat and set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, remaining brown sugar and salt. Dice 8 tablespoons remaining cold butter into 1/2-inch bits. Use your fingers or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.
Stir in cheese and apples. Pour buttermilk over cooled onions and stir to combine. Add buttermilk-onion mixture to bowl and stir until combined. Turn the dough out onto a floured counter and roll out to a 1-inch thickness. Using a circle cookie cutter or the mouth of a pet glass, stamp out the biscuits and place them on prepared baking sheet. Gather the scrap and re-roll them as needed. Bake until the scones are deep golden-brown and the cheese is melted and bubbly around the edges, 20 to 23 minutes.
Serve with a fried egg, or eat by itself!
