Caramelized Onion and Everything Bagel Biscuits

Last updated on January 29th, 2024 at 09:14 pm

These caramelized onion and everything bagel biscuits are so delicious and flaky. They can be made regular or vegan and are perfect for a breakfast sandwich, dinner side or on their own!

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These caramelized onion and everything bagel biscuits are my newest obsession! Trust me when I say I will be making these at least once a week for the foreseeable future.

Caramelized onions and everything bagel seasoning are a match made in heaven! The soft, gooey and slight sweet caramelized onions balance out the saltiness of the everything bagel seasoning.

Biscuits are easier to make than you may think. The dough is very forgiving. You can make the caramelized onions the day before to save some time on prep.

These caramelized onion and everything bagel biscuits can be made regular or vegan. See below for ingredient subs and how to make vegan homemade buttermilk.

Ingredients

All purpose flour
Butter: the butter should be very cold. You can use regular butter or a plant based butter.
Buttermilk: the buttermilk should also be very cold. See below for how to make homemade buttermilk.
Baking Powder
Salt
Onion: use either a yellow or vidalia onion. The onions will be cooked low and slow until soft and deep in color.
White wine: white wine helps to caramelize the onions and add flavor.
Everything bagel seasoning: the everything bagel seasoning is sprinkled on top of each biscuit. You can purchase this at Trader Joe’s, online or you can make your own.

Equipment

Mixing bowl: to make he biscuits
Pastry blender: this tool is used to ‘cut’ the butter into the flour. If you do not have one, you can use a fork.
Biscuit cutter: if you do not have one, no worries! You can use the drinking glass to cut out your biscuits, which is what I used.
Pastry brush: to brush on the tops of the biscuits to help with color and so the everything bagel spice has something to stick to.
Small ramekin
Sheet pan
Large sauté pan: for caramelizing the onions
Rubber spatula

Instructions

To make the caramelized onions

In a large sauté pan, heat 1 tbsp of oil over medium low heat. Add sliced onions and cook for approximately 5 minutes, until onions start to get soft and fragrant.

Begin to add white wine, 1/4 cup at a time. Stir onions occasionally. Wait until first 1/4 cup of wine has dissolved before adding the next. The wine will help the onions caramelize and help prevent them from burning.

Cook onions until very soft and deeply golden in color, approximately 35-40 minutes. Place caramelized onions in a bowl and cool completely in the refrigerator. When ready to use, roughly chop caramelized onions.

To make the biscuits

In a large mixing bowl, combine flour, baking powder and salt. Cut cold butter into cubes and add to the flour mixture. Use a pastry blender to ‘cut’ the butter into the flour until pea sized pieces of butter remain.

Next, add cold buttermilk and caramelized onions. Mix just until a shaggy dough forms. Turn out dough onto floured surface.

Work quickly, and if needed, fold excess flour into dough with a few kneads. Form dough into a one inch thick rectangle. Use a biscuit cutter or the top of a drinking glass to cut out 4 biscuits.

Take excess dough and shape into another one inch thick rectangle. Cut biscuits and repeat until all dough is used. If you are using a biscuit cutter that is 3 inches in diameter, you should get 8 biscuits.

Place biscuits on a parchment lined baking sheet. If needed, chill biscuits in the fridge before proceeding.

To bake

Preheat oven to 425°F degrees.

Brush the tops of each biscuit with melted butter. Sprinkle tops of biscuits with everything bagel seasoning.

Bake biscuits for 20-25 minutes, until fluffy and golden. Allow to cool for 5 minutes before enjoying.

Tips

• Make sure your ingredients are very cold. I like to put the stick of butter in the freezer while I caramelize the onions and gather my other ingredients.
• Do not over mix your biscuit dough! Only mix until a very shaggy dough forms to prevent getting tough biscuits.
• If there is excess flour at the bottom of the mixing bowl, you can knead it into the dough once you turn it out onto your work surface.
• Only knead the dough if you have to and as little as possible. The more you knead the dough, the more the butter will start to melt and the denser the biscuits will be.
• Work quickly to form your dough and cut them into biscuits.
• If needed, pop the biscuits into the fridge once cut and on the baking sheet to chill before baking.

FAQ

How do you make homemade buttermilk (vegan or regular)?

Add 2 teaspoons of lemon juice or white vinegar to 3/4 cup regular or plant based milk. Give it a quick stir and place in the refrigerator to chill until ready to use. The mixture will curdle slightly, which will give it a buttermilk like taste and texture.

How do you store caramelized onion and everything spice bagel biscuits?

Biscuits can be stored in an air tight container or bag on the counter for 1 to 2 days. After that, store in an air tight container in the fridge for up to one week. The biscuits can be stored in a sealed freezer safe bag in the freezer for up to 3 months.

Can you speed up the caramelized onion cooking process?

Yes, but they will not come out as rich or deep in flavor. Turn the heat up to medium high and add all the wine in the beginning. The onions will essentially simmer first, which will help soften the onions. Once the wine begins to evaporate, reduce the heat to low and continuously stir onions until evenly golden.

Can you make caramelized onions without wine?

Yes, you can. You can just use water instead of wine or just add 1-2 more tablespoons of oil if your pan starts to get dry. You may need to attend to the onions more than if using wine or water, by stirring constantly to ensure the onions don’t stick to the pan or begin to brown/burn.

Can you make these biscuits gluten free?

Yes, you can use a 1 to 1 baking flour such as Bob’s Red Mill or Pillsbury. Work as quickly as possible and be sure to not overwork the dough as gluten free biscuits will become gummier and denser faster than regular biscuits.

What happens if my ingredients get warm?

The best way to ensure your ingredients do not get warm is to ensure they are very cold before starting. I like to place the butter into the freezer at least 10 minutes before using and keep the buttermilk in the fridge until right before I need it. If your dough feels warm to the touch, place the dough or formed biscuits in the refrigerator for 20 minutes or so before continuing with the recipe.

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If you make these caramelized onion and everything bagel biscuits, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!