Gorgonzola and Bacon Drop Biscuits
- February 16, 2021
- 0 / 5
Gorgonzola & Bacon Drop Biscuits
Makes: 8-10 biscuits
Prep Time: 20 minutes Bake Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
1 tbsp vegetable oil
2 medium yellow onions, peeled, cut in half and sliced as thin as possible (about 5 cups)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
5 slices thick-cut applewood-smoked bacon
2 3/4 cups all-purpose flour (385 grams)
1 1/2 tsp baking powder
1 1/2 tsp Kosher salt
1/2 tsp baking soda
1/2 cup unsalted butter, cold
1 1/2 cups crumbled Gorgonzola or any other strong blue cheese (170 grams)
1/2 cup low- or fat-free buttermilk
1/4 cup heavy cream
1 large egg
1 large egg yolk, for egg wash
1/4 tsp coarsely ground black pepper
In a medium skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until softened, 5-10 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are completely soft, caramelized, and dark brown, another 30-40 minutes. Remove from the heat. Season with salt and pepper. Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
Turn the oven up to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
Whisk together the buttermilk, cream, and egg until thoroughly mixed. Stir in the onions. With the mixer on low, pour in the buttermilk mixture and beat for another 10-15 seconds, util the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
Using a 1/2-cup ice cream scoop or large serving spoon, scoop out mounded rounds of dough, about 1/2 cup each, and place them evenly spaced on the prepared baking sheet. You should get 8-10 biscuits. (At this point the biscuits can be frozen on the baking sheet, transferred to a plastic freezer bag, and frozen for up to 1 week. Add 5-10 minutes to the baking time.)
These biscuits are best served the day they are baked, but you can store them, tightly wrapped in plastic, in the refrigerator for 1 day and refresh them in a 300°F oven for 10-12 minutes before serving.