Camelized Onion And Walnut Buscuits W Blue Cheese Butter Recipes

CAMELIZED ONION AND WALNUT BUSCUITS W/ BLUE CHEESE BUTTER

Steps:

• Melt the butter and olive oil in a small sauce pan. Add the onions and cook over medum heat until the begin to carmelize and take on a light brown color, about 8 -10 min. Add a pinch of salt and the thyme, and stir into the onions. Remove from the heat and allow to cool. Preheat the oven to 425oF. Combine the flour, baking powder and salt in mixing bowl. Add the butter and blend with your fingertips or a pastry cutter until the butter is the size of small peas. Add the carmelized onions and walnuts, then gently mix to incorporate. Combine the beaten egg and the milk together, and then add this to the bowl. With a pastry scraper or a spatula incorporate to form a shaggy ball. Do not overwork the dough. Turn out the ball onto a lightly floured surface. Dust the top of the dough with a little more flour and press or roll it to a 3/4 inch thickness. Cut out the buscuits with a 1 1/2 inch round cutter. Place the buscuits on a parchment lined sheet pan. Press the scraps of dough toghther and continue cutting. Bake the buscuits for 12 - 14 min until golden brown. Meanwhile, in a small bowl mash the blue cheese and the butter with the back of a soup spoon until it is of a spreadable consistency. When the buscuit are ready, cut them in half horizontally and spread a little of the blue cheese in the middle.

CARAMELIZED-ONION BISCUITS

Steps:

• Heat 2 teaspoons of the butter in a medium skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 20 minutes. Let cool and coarsely chop.
• Preheat oven to 425 degrees. Sift the flour, baking powder, salt and pepper into a large bowl. Stir in the onions. Rub in 3 tablespoons of cold butter and shortening until mixture resembles coarse meal. Make a well in the center and gently stir in the milk.
• Turn the dough out onto a lightly floured surface, gently knead until smooth and pat out to a thickness of 1 inch. Using a floured, 2-inch round cutter, cut out as many biscuits as possible. Gather the scraps, pat the dough back out and cut out more biscuits, repeating until all the dough is used. Place the biscuits in a greased 9-inch cake pan so they touch. Melt 1 teaspoon of butter and brush over the tops. Bake until well browned, about 20 minutes.

CARAMELIZED ONION AND WALNUT BISCUITS WITH BLUE CHEESE BUTTER

Steps:

• For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat. Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes. Lower the heat as needed to prevent burning. Stir in the thyme and remove from the heat. Let cool.
• Preheat the oven to 425°F. In a bowl, whisk together the flour, baking powder, and salt. Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas. Add the caramelized onions and the walnuts and mix gently with your hands.
• In a small bowl, whisk together the egg and the milk. Make a well in the center of the dry ingredients, pour the egg mixture into the well, then mix gently with a rubber pastry scraper or spatula. The mixture will be shaggy; it will not come together into a smooth dough.
• Line a baking sheet with parchment paper or a silicone mat. Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough. Do not overwork or the biscuits will be tough. Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking. Cut out the biscuits with a lightly floured 1 1/2-inch round cutter. Place the biscuits on the prepared baking sheet. You can gather and reroll the scraps once. Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes. Let cool for 10 minutes.
• For the blue cheese butter: In a small bowl, mash the blue cheese and the butter with the back of a spoon until the mixture is spreadable.
• Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter. Replace the top half. Arrange on a platter and serve warm.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.