Tomato & Blue Cheese Birthday Biscuits {Gluten-Free}
12-16 biscuits adjust servings
Adapted from Joy The Baker
Ingredients
- Olive oil
- 1/2 yellow onion, diced
- 2 cups cherry tomatoes
- 3 fresh sage leaves, minced
- 1 tbs fresh thyme
- 1 cup of blue cheese, crumbled
- 3 cups gluten-free flour (I used [aflink u="http://amzn.to/1cdn5E6"]this one[/aflink] and it was AMAZING. If you aren't gluten-free you can totally just sub in regular flour as well)
- 2 tbs sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup butter, cold and cut into chunks
- 1 egg, beaten
- 3/4 cup buttermilk
- Additional beaten egg for egg-wash
Instructions
- Preheat your oven to 425 degrees.
- In a cast iron skillet (or other heavy bottomed pan) heat up enough olive oil to lightly coat the bottom of your pan.
- Add your onions to the pan and allow them to begin to caramelize. Once they start to brown in color, add in your tomatoes. Cook your onion and tomato mixture until your tomatoes break down and begin to burst and shrivel. This will take several minutes. Stir frequently as to not burn your onions.
- Once your tomatoes have broken down and your onions have caramelized, add in your herbs and a pinch of salt. Give everything a final stir and then set aside to cool. If you are in a hurry, you can put this mixture in a bowl and place it in your freezer for ten minutes or so. Make sure your mix has completely cooled before adding it to your dough, as you don't want it to prematurely met the butter and make for a strange consistency in your baked biscuit.
- While you tomato mixture is cooling, mix together your flour, baking soda, baking powder, sugar and salt in a large mixing bowl. Stir together to combine well.
- Using your hands or a pastry cutter, being to cut in your cold chunks of butter. Work the dough until it forms a course meal.
- In a separate bowl whisk together your buttermilk and an egg. Add your wet ingredients into your dry ingredients and stir just enough to create a soft dough.
- Add in your blue cheese and your cooled tomato mixture and blend together.
- Once combined, turn out your dough onto a liberally floured surface. Kneed your dough approximately fifteen times. Roll out or pat your dough into a 1 inch thickness. Using a 2x2 inch biscuit cutter or the mouth of a ramekin, cut your biscuits out and place them on a baking sheet lined with parchment paper. Continue to reshape dough and cut out biscuits until you have used all of your dough.
- Before you put your biscuits in the oven, brush the tops of them lightly with a beaten egg. This will create an egg wash and helps your biscuits to brown beautifully on top. Sprinkle with a bit of course sea salt and bake in the oven for 12-15 minutes.
- These biscuits are best served warm straight from the oven, but will last for a couple days when wrapped and stored properly.
- Enjoy!
