I hardly ever bake from scratch, but lately I've been enjoying baking more. I came across a recipe for gruyère biscuits with caramelized onions by @happytocakeit on TikTok and knew I had to try it. I made her recipe once and then decided to make it again as an appetizer for a friendgiving dinner I was hosting, but this time added to it and included a bacon jalapeño jam!

I made the jam and paired it with the biscuits and they were a hit. If you have leftover biscuits, highly recommend using them to make a breakfast sandwich with the jam! Try making this appetizer to bring to your Thanksgiving dinner or next dinner party!

Serving: 6

Bacon Jalapeño Jam

Ingredients

  • 6 slices bacon, cooked and diced
  • 1/2 yellow onion, finely diced
  • 1 clove garlic, minced
  • 2 jalapeño peppers
  • 1/2 cup light brown sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1 tsp chili powder

Directions

  1. Cook 6 slices of bacon in a pan until crispy
  2. Remove bacon from pan, carefully remove bacon grease, and leave about 1-2 tbsp of grease in the pan
  3. Add onion and jalapeños into the pan, cooking for about 10-12 minutes
  4. Mix in garlic, brown sugar, apple cider vinegar, pure maple syrup, and chili powder.
  5. Slowly mix bacon back into pan
  6. Cook the mixture on simmer for 10-12 minutes, or until the mixture thickens to a jam
  7. Remove from heat and allow to cool 2-5 minutes before serving!

Caramelized Onion & Gruyère Biscuits by @happytocakeit

Ingredients

  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 7 tbsp salted butter, cold
  • 1 cup buttermilk, cold
  • 1 cup caramelized onion (I didn't do the whole onion, just a little bit more than 1/2 of a yellow onion)
  • 1 cup grated gruyère
  • 2-3 tbsp chives, minced
  • 1 egg, beaten

Directions

  1. At least 2 hours before, slice a yellow onion and cook over medium heat with 2-3 tbsp of olive oil
  2. Cool the onions, and once cooled, chop into smaller pieces (I used kitchen scissors)
  3. Next shred the gruyère cheese and mince the chives and set aside in a bowl
  4. Preheat oven to 425°
  5. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk well
  6. Cut butter into small pieces and add to the flour mixture
  7. Using your hands or a fork, break the butter down into pea-sized pieces. If the butter is getting too warm, pop the bowl into the fridge for 5 minutes before continuing
  8. Add the caramelized onion, shredded gruyère, and chives
  9. Pour buttermilk and fold until dough forms
  10. On a floured surface, form the dough together into a long rectangle
  11. Cut the rectangle into thirdds, stack the pieces on top of each other and roll out with rolling pin
  12. Repeat this process 3 times
  13. Roll the dough into a rectangle for the final time and cut into 6 equally sized squares
  14. Line a baking sheet with parchment paper, place dough pieces on the sheet, and bake for 17-20 minutes.
  15. Remove, cool, and serve!