Are you looking for a new way to use your sourdough starter? Did you recently revive your gifted starter from Selma’s Twinkle? Then give these tasty biscuits a try. There is a nice balance of sweet with the caramelized onions and the tang of sourdough. The onions really come through nicely, not so much the sourdough flavor. Hmm… I wonder if some cheese added to the dough would be good – next time for sure!
I have been keeping my starter Rosebud busy with different new recipes. Selma was right, when you give your starter a name, you are less likely to forget her/him. It becomes rather personal – kind of like some friends who use to raise pigs and the son gave one of them a name – well that pig never saw the butcher! So, there is definitely some truth to it.
If you are looking for another way to use the cup of sourdough you throw away besides making pancakes try these simple and delicious biscuits – you will not be disappointed. I know Selma would be pleased once again with the way that I have used Twinkle’s daughter Rosebud.
This recipe is adapted from King Arthur flour, (KAF), a favorite baking source for products and recipes.
Caramelized Onion Sourdough Biscuits, Adapted
Caramelized Onion Sourdough Biscuits, Adapted:
- 1 tbsp. unsalted butter
- 1 medium onion, peeled, thinly sliced and cut again into thirds (I might cut the onions more)
- 1 tbsp. light brown sugar
- 1 cup flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup cold unsalted butter, cut into small pieces – use the good stuff like Plugra
- 2-3 tbsp. fresh chives, chopped
- grated cheese (next time I make it)
- 1 cup sourdough starter, unfed and straight from the refrigerator
- melted butter for brushing on top of the biscuits before they go into the oven and after they are done (optional)
Melt the butter in a skillet, add the sugar, then the onions and coat the onions completely. Cover, and cook over medium-low heat (2-3 on my gas burner) for 30 minutes, give or take a minute or two. Stir every 5 minutes until nicely caramelized. I like to remove the lid for the last 5 minutes or so to make sure they do not burn. As it is a small amount, the onions can quickly turn from caramelized to a sad sight and you only want tasty and pretty onions in your biscuits! Allow to cool and refrigerate until well chilled, at least 3 hours.
Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder and salt. I like to use my clean fingers and work the butter into the flour until it is somewhat crumbly. Add the chopped chives and cooled onions.
Cut in the unfed starter with a fork just until the dough becomes cohesive. Turn the dough out onto a lightly floured surface and fold it over on itself five or six times, until it comes together. A bench knife helps to pick up the dough if it is sticking.
Pat the dough into a 1-inch thick disk. With a 2-1/2-inch biscuit cutter cut out eight rounds; I only made 7. You can pat the rest of the dough together and make additional biscuits. Brush the biscuits with melted butter if desired before you pop them in the oven. You can also brush them again with butter just as they come out of the oven.
Bake for 15 to 18 minutes or until they are just starting to turn a nice golden brown.
Remove from the oven, brush the tops with butter and serve warm with a pat of butter or perhaps a little honey.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/08/01/caramelized-on…dough-biscuits/
Perfect caramelized onions and Rosebud is still bubbling as I poured her into the mixture…
I am sharing these yummy, savory biscuits with Fiesta Friday and the whole gang of co-hosts this week.