Traditional recipes

Cream Biscuits with Bacon and Roasted Onions

Cream Biscuits with Bacon and Roasted Onions

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  • 1 pound onions, peeled, cut into 1/2-inch dice
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 6 bacon slices, coarsely chopped
  • 3 3/4 cups all purpose flour
  • 2 tablespoons baking powder
  • 3 cups chilled whipping cream
  • 1 large egg, beaten to blend (for glaze)

Recipe Preparation

  • Preheat oven to 350°F. Mix onions, herbs, and oil in bowl. Spread on large rimmed baking sheet; sprinkle with salt and pepper. Roast until golden, stirring twice, about 30 minutes. Cool. Maintain oven temperature.

  • Cook bacon in medium skillet until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.

  • Blend flour, baking powder, sugar, and salt in large bowl. Mix in bacon and half of roasted onion mixture. Mix in cream, tossing just until dry ingredients are evenly moistened; do not overmix. Turn dough out onto floured work surface. Knead for 5 turns to combine well. Shape into 18-inch-long log. Cut crosswise into eighteen 1-inch-thick rounds. Arrange rounds on baking sheet, spacing evenly apart. Brush each with glaze; top each with some of remaining onion mixture, pressing to adhere.

  • Bake biscuits until golden brown, about 20 minutes. Serve warm or at room temperature.

Reviews Section

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  6. Kirwyn

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