Caramelized Onion and Walnut Biscuits with Blue Cheese Butter

Name: Caramelized Onion and Walnut Biscuits with Blue Cheese Butter
Yield: makes 20 to 24 biscuits
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter, at room temperature; 1 large yellow onion, minced; 1/4 teaspoon kosher salt; 2 teaspoons minced fresh thyme; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled; 1/2 cup chopped toasted walnuts; 1 large egg, beaten; 2/3 cup whole milk; 4 to 5 ounces Point Reyes Original Blue or other blue cheese, at room temperature; 3 tablespoons unsalted butter, at room temperature

December 22, 2011

For large parties, it’s useful to have a repertoire of easy hors d’oeuvres that guests can enjoy standing up, with no plate or silverware. Winery chef Tom Sixsmith developed these tender biscuits for the wine and food program at our Visitors Center, where guests can sample appetizers designed to complement our wines. The toasted walnuts in these savory biscuits and the blue cheese butter inside help soften the tannins in our robust hillside Cabernet Sauvignon. To save time, we make the biscuit dough in large batches, cut out the biscuits, and freeze them unbaked. Then we bring them to room temperature and bake them as needed so our guests have warm, buttery biscuits with their red wine. You could also serve them as an accompaniment to a green salad or a vegetable soup.

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