Cream Biscuits with Bacon and Roasted Onions
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
18 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound onions, peeled, cut into 1/2-inch dice 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary 2 tablespoons olive oil 6 bacon slices, coarsely chopped
3-3/4 cups all purpose flour 2 tablespoons baking powder 1 tablespoon sugar
1/2 teaspoon salt 3 cups chilled whipping cream 1 large egg, beaten to blend (for glaze)



1 Preheat oven to 350 F. 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.
2 Cook bacon in medium skillet until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.
3 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.
4 Bake biscuits until golden brown, about 20 minutes. Serve warm or at room temperature.

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