Lunchbreak: Boka pastry chef Genie Kwon makes caramelized onion, rosemary, buttermilk biscuits

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Chef Genie Kwon

1729 N. Halsted Street
(312) 337-6070

Caramelized Onion, Rosemary, Buttermilk Biscuits

1 small yellow onion chopped into small dice
1/2 tsp salt
2 tsp balsamic vinegar
3/4 stick of cold butter (85g) cut into 1/2 in cubes
2 cups (280g) All Purpose Flour
1 cup (110g) Cake flour
2 1/2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 sprig of chopped rosemary
1/2 cup (120 g) Heavy cream
3/4 cup (180g) buttermilk
1 egg beaten with 1 tbs of milk to brush over the top

Position a rack in the center of the oven and preheat the oven to 400F. Heat a skillet with a little bit of oil to just coat the bottom of the pan,  add onions and gently cook down until they are translucent.  Continue to cook and stir until the onions are caramelized and deglaze with balsamic vinegar.  Add the salt. Set aside to cool. In a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, salt, cooled onions on low speed for 10 to 15 seconds, or until combined. Scatter the cold butter pieces over the top and mix on medium-low speed for about 1 minute, or until the butter is broken down and the mixture resembles coarse crumbs. In a small bowl, whisk together the buttermilk, cream, and rosemary until well combined. With the stand mixer on low speed, pour the buttermilk mixture into the flour mixture. Mix for 10 to 15 seconds, or just until the dough comes together. (There may still be some loose dry ingredients at the bottom of the bowl.) Dump the dough onto a lightly floured work surface and pat it into a 1-inch-thick rectangle. Cut out the biscuits into your desired shape.  You can use a round cutter or just cut them into squares and place them on a baking sheet. Gently recombine the dough scraps, pat into another 1-inch-thick sheet, and cut out more biscuits. (Repeat if necessary; This will yield approx a dozen 2x2 inch biscuits. At this point, the biscuits can be tightly wrapped in plastic wrap and frozen for up to 1 week.) Before baking, mix the egg with milk and brush over the tops of the biscuits. Bake for 15 to 20 minutes, until the biscuits are entirely golden brown. (If baking frozen biscuits, add a few minutes to the baking time). If you do not have a mixer or food processor you can freeze the butter and grate it with a box grater and mix it into the dries.  You can then incorporate the liquids by hand.

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