Caramelized Onion Sourdough Biscuits

star rating (31) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: eight 2 1/2" biscuits

Recipe photo

These biscuits are perfectly balanced, taste-wise: the tanginess of sourdough complements the sweetness of caramelized onions. End result: total deliciousness!

Caramelized Onion Sourdough Biscuits

star rating (31) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: eight 2 1/2" biscuits
Published: 09/19/2012


  • 1 tablespoon unsalted butter
  • 1 small to medium onion, peeled and sliced thinly
  • 1 tablespoon brown sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 2 to 3 tablespoons fresh chives, chopped
  • 1 cup sourdough starter, unfed

Tips from our bakers

  • Brush the biscuits with butter before baking, if desired, for extra color and flavor. Brush them with butter again once they come out of the oven, for over-the-top richness.


1) Combine the butter, onion, and sugar in a pan set over medium-low heat. Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours.

2) Preheat the oven to 425°F. Grease or line a baking sheet with parchment.

3) Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.

4) Toss in the chives and caramelized onions.

5) Cut in the starter until the dough becomes cohesive. Turn the dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold it over on itself five or six times, until it comes together.

6) Pat the dough into a 1"-thick disk.

7) Use a sharp 2 1/2" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits.

8) Bake the biscuits for 15 to 18 minutes, until they're just turning golden.

9) Remove the biscuits from the oven, and serve warm with a little bit of butter.

Yield: eight 2 1/2" biscuits.

Nutrition information

Serving Size: 1 biscuit (81g) Servings Per Batch: 8 Amount Per Serving: Calories: 240 Calories from Fat: 120 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0.5g Cholesterol: 35mg Sodium: 340mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 2g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 234  All  
  • star rating 04/24/2015
  • LadyBaker59 from KAF Community
  • These were delishious and easy to make. I used my stand mixer to put the dough together being careful not to over mix just mixed until a all ingredients were incorporated. The dough is very stcky so I floured my bread board along with my hands. Not too much though you don't want to make the biscuits tough you want the dough to stay nice and soft. I gently formed the dough into a rectangle with my hands and cut eight squares with a knife and baked as directed. They didn't get a nice golden brown so next time I will brush them with an egg wash like I do with all my breads.
  • star rating 03/05/2015
  • kay43026 from KAF Community
  • This was amazing!! I didn't have chives so used fresh rosemary...quite tasty. I try to keep caramelized onions in the fridge...just because they're so good in about everything. I must admit, I never thought to put them in biscuits. Next I'll have to try them in a loaf of bread!
  • star rating 12/11/2014
  • poodle mom from KAF Community
  • So Good! Thinking to add just a bit of grated sharp cheddar cheese next time. But then again these are yummy just as is.
  • star rating 11/23/2014
  • copicat91 from KAF Community
  • These were scrumptious. My family loved them. This does make a somewhat dense biscuit. I did not experience the same rise or tenderness as a cream biscuit, but the flavor of these biscuits outweighs the lack of rise! As a home baker, I loved using unfed starter on Saturday and feeding my starter to bake bread on Sunday.
  • star rating 10/31/2014
  • teresastone from KAF Community
  • Super yummy, read the other reviews first so I cut the starter in with a pastry blender in a wide shallow bowl and it worked fine. I was able to sort of fold the dry ingredients into the starter. Just kept at it till it all kind of blobbed up on the wires. Then proceeded. Like another reviewer, I popped the onions into the freezer for a quick chill. It worked fine.
  • star rating 10/22/2014
  • Janet from Cheverly, MD
  • My sourdough bread was fairly uninteresting but these biscuits are awesome, and it's worth keeping sourdough starter around just to make them. They're very easy to make and look great and are delicious.
  • star rating 09/28/2014
  • smokeyandashes from KAF Community
  • "End result: total deliciousness!" absolutely! I, too, didn't notice the time required to chill the onions until I started on the recipe. But I just put the onions on a small cookie sheet and threw them in the freezer while I was doing the rest of the prep. When it was time to add them, the onions were probably closer to room temp and that was fine. I used my pastry blender to cut in the sourdough and that was pretty easy. I only had a 3 1/4" biscuit cutter, so the recipe only made 5 huge delicious biscuits. I will definitely make these again.
  • star rating 08/09/2014
  • Pat from Tallahassee, Florida
  • Fantastic biscuits! I replaced all the butter with coconut oil (I put 1/2 cup liquid oil in the refrig the nite before with the onions), my family just loved the flavor.
  • star rating 06/04/2014
  • Maureen K from Sandy, Utah
  • star rating 06/01/2014
  • Lois from West Texas
  • The total time and the hands on time is a little misleading since you have to spend 30 minutes cooking the onions and then allow them to cool for 3 hrs. As a result, I ended up omitting the onions and adding a little fresh parsley chopped up finely. I used the King Arthur Sourdough starter that I had prepared and was ready to be fed because I could use the unfed starter for this recipe. It worked out great and the biscuits came out flakey and delicious. I had a little trouble incorporating the starter with the flour mixture (possibly the omitted onions reduced some of the moisture). I ended up using a pastry blender and that seemed to work well. And then turned it out on an unfloured surface to knead just a little and then flatten out and cut into squares shapes with my pastry cutter since I don't like reusing pieces which makes for tough biscuits.
1 234  All  

Related recipes