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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources