So I don’t know what happened last week, I guess exhaustion finally got the best of me. The strange thing – I took Monday off work and was still beyond tired all week. Life finally caught up with me. In more pleasing news I’m finally healthy again! Cough and cold are gone.
Or maybe last week happened because of my excessive amount of time spent in front of the TV. Between watching the first 5 seasons of Sons of Anarchy, the last 2 seasons of Dexter (BTW – WTF with the ending? Lumberjack? Deb? All weird.), and now the Olympics, I’ve been out of commission. Next on the to-watch list – Oscar movies; life is hard; there is so much tv to watch it never ends.
Despite my overall laziness/exhaustion, there are hundreds of recipe ideas in my head I’m just itching to make. First up, these biscuits. I’ve been thinking about the biscuits for months now, scooping out ingredients and swapping ideas in my mind’s ese. The right ideas were used and the combination of ingredients were perfect.
The biscuits were flaky and tender, soft and moist. The bacon adds smokiness and a little crispy crunch. Let’s talk about the melty bites of wonder from the smokey Gouda – delightful! Throw in the some sweet, slow-roasted caramelized onions and the biscuits are complete. Now you have yourself a fantastic savory breakfast treat sure to make all your friends happy!
Caramelized Onion, Bacon, and Smoked Gouda Biscuits
Adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 13 biscuits
4 pieces thick cut bacon
1/2 large yellow onion
3/4 cup grated smoked gouda
3 cups flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup buttermilk + more for topping
12 tablespoons (1 1/2 sticks) unsalted butter, cold
coarse sea salt
- Cut the bacon into small pieces; cook the bacon in a small saute pan until crispy. Drain on paper towel.
- Slice the onions into small half-moons. Saute in the bacon grease until golden brown; this takes about 30 minutes. Drain on a paper towel and let cool completely.
- Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
- Whisk together the buttermilk and egg with a fork in a measuring cup.
- Grate the butter into the flour mixture and toss gently with your fingers. Press gently to combine. Toss the cooled onions, bacon, and cheese into the flour mixture.
- Make a well and pour in the buttermilk mixture; use a fork to mix the two together. Turn out on a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
- Use a cutter to cut the dough into circles. Push the dough together to cut more circles. Place on the parchment lined cookie sheets.
- Brush the tops with the extra buttermilk and then sprinkle with the coarse sea salt.
- Bake for 15-20 minutes or until the tops are golden brown. Enjoy immediately!