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Recipes

Cream Biscuits with Bacon and Roasted Onions

By Leslie MackiePhotography by Brian Leatart

Recipe information

  • Yield

    Makes 18 Servings

Ingredients

1

pound onions, peeled, cut into 1/2-inch dice

3

tablespoons chopped fresh parsley

1

tablespoon chopped fresh thyme

1

teaspoon chopped fresh rosemary

2

tablespoons olive oil

6

bacon slices, coarsely chopped

3

3/4 cups all purpose flour

2

tablespoons baking powder

1

tablespoon sugar

1

/2 teaspoon salt

3

cups chilled whipping cream

1

large egg, beaten to blend (for glaze)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Mix onions, herbs, and oil in bowl. Spread on large rimmed baking sheet; sprinkle with salt and pepper. Roast until golden, stirring twice, about 30 minutes. Cool. Maintain oven temperature.

    Step 2

    Cook bacon in medium skillet until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.

    Step 3

    Blend flour, baking powder, sugar, and salt in large bowl. Mix in bacon and half of roasted onion mixture. Mix in cream, tossing just until dry ingredients are evenly moistened; do not overmix. Turn dough out onto floured work surface. Knead for 5 turns to combine well. Shape into 18-inch-long log. Cut crosswise into eighteen 1-inch-thick rounds. Arrange rounds on baking sheet, spacing evenly apart. Brush each with glaze; top each with some of remaining onion mixture, pressing to adhere.

    Step 4

    Bake biscuits until golden brown, about 20 minutes. Serve warm or at room temperature.

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