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Healthy whole wheat sourdough biscuits with caramelized onions

Updated on February 10, 2013

Healthy whole wheat sourdough biscuits with caramelized onions

Cast your vote for Whole wheat biscuits with caramelized onions

Healthy whole wheat sourdough biscuits with caramelized onions

You know you want to try this! These are so delicious you can just eat the biscuits alone for dinner!
You know you want to try this! These are so delicious you can just eat the biscuits alone for dinner! | Source
Gathering all your healthy ingredients.
Gathering all your healthy ingredients. | Source
If slicing onions makes you cry you can buy a cheap pair of safety glasses or even some light colored sunglasses and wear them while you are cutting. Now that's a fashion statement!
If slicing onions makes you cry you can buy a cheap pair of safety glasses or even some light colored sunglasses and wear them while you are cutting. Now that's a fashion statement! | Source
Low and slow, that's the key to caramelizing onions.
Low and slow, that's the key to caramelizing onions. | Source
Almost there. It's aromatherapy for the house!
Almost there. It's aromatherapy for the house! | Source
Perfect color. Just finely chop them now.
Perfect color. Just finely chop them now. | Source
Chopping the chives.
Chopping the chives. | Source
Set aside until you are ready to add them to the dough.
Set aside until you are ready to add them to the dough. | Source
I used half coconut oil and half butter and a lot less then the normal amount usually called for in regular biscuits without affecting the flavor.
I used half coconut oil and half butter and a lot less then the normal amount usually called for in regular biscuits without affecting the flavor. | Source
Measure out the flour with a spoon. Don't just dip the measuring cup in the flour.
Measure out the flour with a spoon. Don't just dip the measuring cup in the flour. | Source
Cut the coconut oil into the flour with a pastry knife.
Cut the coconut oil into the flour with a pastry knife. | Source
Add your fresh herbs and onions.
Add your fresh herbs and onions. | Source
The dough will come together nicely with a spoon and then you can reach in with your hands to make it all come together.
The dough will come together nicely with a spoon and then you can reach in with your hands to make it all come together. | Source
Roll the dough out and cut your circles.
Roll the dough out and cut your circles. | Source
You can see the flecks of herbs, butter and coconut oil. Oh yeah, these are going to be awesome!
You can see the flecks of herbs, butter and coconut oil. Oh yeah, these are going to be awesome! | Source
You have got to see these!
You have got to see these! | Source
You have got to smell these!
You have got to smell these! | Source
Tempeh bacon.
Tempeh bacon. | Source
It's smells great! Smokey and salty, just like regular bacon but with nearly no fat! Good for your ticker!
It's smells great! Smokey and salty, just like regular bacon but with nearly no fat! Good for your ticker! | Source
Wait until you taste this healthy biscuit-- all others will pale in comparison!
Wait until you taste this healthy biscuit-- all others will pale in comparison! | Source

Healthy whole wheat biscuits with caramelized onions

Prep time: 3 hours 30 min
Cook time: 20 min
Ready in: 3 hours 50 min
Yields: 14

Whole wheat sourdough biscuits with caramelized onions

  • 1 tablespoon coconut oil, or butter
  • 1 medium-large onion, sliced thin
  • 1 tablespoon balsamic, vinegar
  • 2 cup whole wheat white flour, or white
  • 1 tablespoon plus 1 teaspoon baking powder
  • 11/2 teaspoon salt
  • 1/2 cup cold unsalted butter, organic
  • 1/4 cup coconut oil
  • 6 tablespoons fresh chives, chopped
  • 2 cups unfed sourdough starter, I keep my own but it also can be purchased online

Healthy whole wheat sourdough biscuits with caramelized onions

  1. Melt the one tablespoon of coconut oil in a large saute pan and start cooking the onions on medium low. It will take about 20-30 minutes for the onions to start to brown. Once the onions are starting to brown, add the vinegar carefully as it can evaporate fast and go right up your nose if you are not careful! Let it cook off for a few minutes and set the onions aside to cool. Once they are cool, mince them into small bits and refrigerate for at least one hour.
  2. Pre-heat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper. You can also use a sil-pat if you have one.
  3. In a large mixing bowl combine the flour, baking powder and salt. Add the cold butter and use a pastry knife, or two butter knives to cut the butter into the flour until it reaches a crumbly texture. Now add the sourdough and cut that into the flour mixture until you get all the ingredients to incorporate.
  4. Turn the dough out onto a lightly floured surface and mix thoroughly by hand. Mix quickly because you don't want the heat of your hands to start melting the butter. Pat it into a disk and roll it out with a rolling pin to a one inch thickness. Use a biscuit cutter or the end of an empty soup can with only clean edges to make the circles for your biscuits. Take the scraps and pat them into another small disk and roll that little bit out in another 1 inch thick layer. Finish making the last few biscuits and transfer as you go to your prepared baking tray.
  5. Bake the biscuits for about 16 to 18 minutes. This recipe should yield around 16 biscuits. I used a few for dinner and froze the rest. They freeze very nicely and that will keep you from eating them all!

Healthy whole wheat sourdough biscuits with caramelized onions.

One of my secret dreams is to own my own brew pub. I would love to have 20 taps with the best Belgian-stye beers that one can find here and in Belguim. They make some of the finest beers I have ever had the honor to imbibe. The U.S. craft brewers and Canadian brewers make some darn fine ones, too! If you ever need suggestions for a beer tasting party or a food pairing, don't hesitate to post a question for me!

They are a few good bars in our area that have tons of great beers on tap but the food is, well, horrible. They serve all the fried junk you can imagine, but rarely anything that resembles healthy food. Frankly, I think if they could cultivate a better menu, they would attract far more customers. I see a lot of people come for the great beer and then simply leave without eating anything. It is so bad where I live on the culinary front that I prepare snacks for my husband and I to eat in the car before we go into the bar! How pathetic!

So you ask, how did the biscuits come about? Well, they are easy to make in the morning and you could have them ready to serve fresh at your brew pub all day! Imagine the ingredients you could put on these amazing biscuits. I put avocado and smoked tempeh on ours and the tastes that came together along with a Belgian beer was out of this world. A perfect pairing, since if you think about it, beer is just liquid bread! Use your imagination and create a high-end brew pub in your kitchen! Brew pub owners need to understand that they are working with a palate-educated audience and they need to create a culinary menu with that in mind!

The area where I live has recently removed some restrictive laws that limited the opening of brew pubs like we are seeing nationwide. I am keeping my fingers crossed that we will get a real brew pub in my neighborhood, soon. Craft beer and good food are a yummy combo!

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