Cream Biscuits With Bacon And Roasted Onions

Recipe Ingredients

1 lb	454g / 16oz	Onions - peeled, and
		Cut into 1/2" dice
3 tablespoons	45ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh rosemary
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Bacon slices - coarsely chopped
3 3/4 cups	234g / 8.3oz	All-purpose flour
2 tablespoons	30ml	Baking powder
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
3 cups	711ml	Chilled whipping cream
1 cup	198g / 7oz	Egg - beaten, for glaze (large)

Recipe Instructions

Preheat oven to 350 degrees. 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.

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

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.

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

This recipe yields 18 biscuits.

Source:
Bon Appetit, November 2001

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