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Caramelized Onion Sourdough Biscuits

Author: Charlotte Bothe

Caramelized Onion Sourdough Biscuits Recipe

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

At a glance

eight 2 1/2" biscuits
Nutrition information


Choose your measure:

  • 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/discard


  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. Add the starter, mixing until the dough is 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.
  10. 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.