Caramelized Onion Biscuits with Indian flavors

BM# 51 -- Baking Marathon: Day 13

Bake of the Day: Caramelized Onion Biscuits

After all the sweet bakes, here's a savory bake for a change. These caramelized onion biscuits recipe is from King Arthur flour catalog. I'm totally obsessed with King Arthur recipes, they have never failed me till now.

This biscuit recipe uses unfed sourdough starter and is a good use for the reject starter. The original KAF recipe is flavored with chives and I followed the recipe to the 'T' the first time I made it. Then I thought these biscuits would taste just like Indian pakoda if flavored with Indian flavors.

So that's what I did, I added finely chopped green chilies, curry leaves and cilantro the second time I made them. I personally feel caramelized onions will make just about everything taste amazing. These Indian flavored biscuits turned out delicious. They can be served for breakfast or even for snack. Leftovers can be stored in airtight container and reheated before eating.

Recipe from King Arthur Flour:

Ingredients: 

All purpose flour - ¾cup
Whole wheat flour - ¼cup
Sourdough Starter - 1cup, unfed**
Baking powder - 2tsp
Salt - ¾tsp
Unsalted Butter - ½cup
Onion - 1 medium, thinly sliced
Green Chilies - 1~2, finely chopped
Curry Leaves - 6~8, finely chopped
Cilantro - 3tbsp, chopped

** No Sourdough -- then add another ¾cup of flour with ¼cup of cold milk or buttermilk or water and ½tsp more baking powder.

Method:

• Heat 1tbsp oil in a pan on medium-low flame, add the onions and cook for about 20~30 minutes, stirring every 5 minutes. They should be nicely caramelized by this time. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours.
• Preheat the oven to 425°F. Grease or line a baking sheet with parchment.
• In a mixing bowl, combine the flour, baking powder and salt. Work the butter into the flour until the mixture is unevenly crumbly. 
• Toss in the green chilies, curry leaves, cilantro and caramelized onions. Cut in the starter until the dough becomes cohesive.
• Turn the dough out onto a lightly floured surface and fold it over itself 5~ times until it comes together.
• Pat it into a 1" thick disk -- use a sharp biscuit cutter to cut rounds. Pat the scraps together and cut into additional biscuits.
• Bake the biscuits for 15~18 minutes, until they're just turning golden. Remove from the oven and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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