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

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources