Caramelized Onion Savory Biscuits

Melt 15g of unsalted butter with the olive oil in a large skillet over medium-low heat. Add the sliced onions and 2g of salt.

Cook the onions slowly, stirring occasionally, until deeply golden brown and reduced in volume. Stir in the fresh thyme and balsamic vinegar during the last minute of cooking.

Transfer the caramelized onions to a small plate, spread them into a thin layer, and place in the refrigerator to chill completely before adding to the dough.

Preheat the oven to 220 C / 425 F. Line a baking sheet with parchment paper.

In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and the remaining 4g of salt.

Grate the frozen unsalted butter directly into the flour mixture using the large holes of a box grater. Toss the butter shreds in the flour occasionally to prevent clumping.

Gently toss the chilled caramelized onions into the flour and butter mixture until the onion pieces are evenly coated and dispersed.

Pour in the cold buttermilk. Stir gently with a wooden spoon or spatula just until a shaggy, rough dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface. Pat it gently into a rectangle, then fold it in half over itself. Repeat this folding process two more times to build flaky layers.

Pat the folded dough out to an even thickness of about 2.5 centimeters. Press a biscuit cutter straight down into the dough to cut out biscuits. Do not twist the cutter.

Place the cut biscuits onto the prepared baking sheet so their edges are just touching. Bake at 220 C / 425 F for 12 to 15 minutes.

Remove from the oven and allow the biscuits to rest on the baking sheet for 5 minutes before transferring to a wire rack.