Caramelized Onion Cheddar Biscuits
I’ve recently become obsessed with the Caramelized Onion Cheddar from Trader Joe’s It’s truly one of the best cheeses I’ve ever had. The English Cheddar has the most lovely bite to it and the caramelized onions add a touch of sweetness that creates a perfect balance of flavors. I love to use these biscuits for breakfast sausage sandwiches but they are also just so incredibly good on their own. In short: run, don’t walk to Trader Joe’s and grab this cheese!
Servings : about 8-12 biscuits
Prep Time : 20 minutes
Bake Time : 12 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/8 teaspoon thyme
a pinch of nutmeg
1 cup caramelized onion cheddar, shredded
1 cup cold buttermilk
1/2 cup (114g) unsalted butter, melted then cooled in fridge for 5 minutes
For the Topping
4 tablespoons melted butter
1-2 tablespoons hot honey, optional
Directions
Preheat the oven to 450°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, black pepper, garlic powder, parsley, thyme and nutmeg. Then mix in the shredded cheese and set aside.
In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form.
Pour the buttermilk and butter mixture into the large bowl with the dry ingredients and fold together gently using a spatula until a soft dough has formed. Be careful not to over mix the dough or the biscuits may be denser and not as fluffy.
Lightly grease a 1/4 or 1/2 cup measuring cup with butter and scoop the dough with it. Pack the dough down evenly into the cup for a more shapely biscuit. Place onto the prepared baking sheet, leaving about an inch between each biscuit.
Bake for about 10-12 minutes, until they are golden brown on top and a toothpick comes out clean.
While the biscuits are baking, combine melted butter and optional hot honey in a small bowl.
Brush the tops of the biscuits immediately with the butter when they come out of the oven and serve warm.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
