In a large skillet over medium heat, melt 1 tablespoon butter and add olive oil. Line a baking sheet with parchment paper or a silicone mat. I froze half and will let them thaw for a bit before baking them, the next time the urgency strikes.ĩ tablespoons (127 grams) cold unsalted butterĤ ounces (about 1 cup or 115 grams) gruyère or another Swiss-style cheese in 1/2-inch cubes 1.5-inch dough, but otherwise found these to be pretty much perfect the way they were originally made. I halved the sugar, skipped the honey altogether, prefer to caramelize onions my own way (I find a lid in the initial stage helps the final outcome) and do better with a 1-inch vs. I made a few small changes to the original recipe, which you can see above.

Six Months Ago: Bourbon Slush Punch (mid-January Bourbon Snow Cone Punch, anyone?)ġ.5 Years Ago: Mama Canales-Garcia’s Avocado and Shrimp Salsaģ.5 Years Ago: Corn, Buttermilk and Chive PopoversĪdapted just a tiny bit from Alyce Shields at the late Pronto by Bar Bambino in SF, via Tasting Table Seven years ago: Leek and Swiss Chard Tart and Key Lime CheesecakeĮight years ago: Pasta with Sausages, Tomatoes and Mushrooms and Sweet and Spicy Candied Pecans Six years ago: Bittersweet Chocolate and Pear Cake and Chicken Milanese and an Escarole Salad (still a favorite meal, both parts) Two years ago: Intensely Chocolate Sablesįour years ago: Roast Chicken with Dijon Sauceįive years ago: Ricotta Muffins and Mixed Citrus Salad with Feta and Mint One year ago: Homemade Dulce de Leche and Cheese Blintz Some biscuit/scone kin: My Favorite Buttermilk Biscuits, Blue Cheese Scallion Drop Biscuits and Jalapeno-Cheddar Scones And although these make excellent breakfast or breakfast-for-dinner companions, they’d also be wonderful alongside the kind of hearty winter meal - Dijon and Cognac Beef Stew or Mushroom Bourguignon, anyone? - this blizzard brewing outside will require, nay, demand. The onions are dark, sweet, intense, and briefly soaked in buttermilk before winding themselves through the biscuits. These are as amazing as you’d expect from something with diced bits of cheese that trickle out during the baking time and occasionally land in crispy frico puddles on the baking sheet.

Nobody warns you about this, but sometimes the problem with ostensibly passing as an adult is that there’s nobody there to question you when you decide everyone can eat biscuits for dinner.

Last week, I unearthed a recipe for caramelized onion and gruyère biscuits - that’s right, the butter, buttermilk and baking soda equivalent of French onion soup - I’d bookmarked last year and couldn’t find a single reason not to make them once I realized that they’d be a pan of eggs and a small salad away from a completely respectable weeknight dinner. It’s also led to all sorts of diversions, usually in the quickbread department. We now can go all the way to 15 minutes before dinner to come up with a plan for it, which for me is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy. Once we figured out that our kid would now not only eat scrambled eggs but be excited to see them on the table, a whole world of unplanned dinners were opened up to us. We’ve been on a huge breakfast-for-dinner kick this winter and while I’d like to tell you it has been triggered by earnest, respectable inclinations such as the fact that scrambled eggs, toast, and whatever vegetables or citrus salad we can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness.

Biscuit cafe surprise