Caramelized Onion-Bacon Biscuits

Serves: 
24 biscuits

These unconventional savory biscuits feature carmelized onions, bacon and Asiago cheese.

Ingredients

29 oz. bread flour    
13⁄4 oz. baking powder
1⁄2 oz. salt  
4 oz. sugar
1⁄8 oz. black pepper
11 oz. unsalted cold butter    
6 oz. whole eggs
17 oz. buttermilk     
8 oz. bacon, cooked until crispy, crumbled
12 oz. diced, caramelized onions
12 oz. grated Asiago cheese
Egg wash, 1 egg whipped with 2 tbsp. milk
12 slices crispy bacon, halved

Steps

1. Preheat oven to 400°F. In large mixing bowl, measure and sift together flour, baking powder, salt, sugar and black pepper.

2. Cut butter into small cubes. Using fingertips, cut butter into dry ingredients until size of small peas. Do not overwork. Keep mixture as cold as possible while working.

3. In separate bowl, whisk eggs and buttermilk together. Make well in center of dry mix and incorporate buttermilk and eggs.

4. Once most of flour is hydrated, add crumbled bacon, half of caramelized onions and one-third of Asiago cheese and mix just until combined.

5. Knead dough gently on floured surface just until ingredients hold together. Roll out dough until 1-in. thick, using additional flour if required. Cut out each biscuit using 2-in. round cutter.

6. Place biscuits on sheet tray lined with parchment paper and lightly brush tops of dough with egg wash. Top with halved bacon slices, remaining onion and cheese.

7. Bake at 400°F until golden brown, about 15 to 18 minutes. Cool completely before serving. These biscuits can be served warm with variety of compound butters and/or savory jellies.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources