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1
For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat.
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2
Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes.
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3
Lower the heat as needed to prevent burning.
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4
Stir in the thyme and remove from the heat.
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5
Let cool.
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6
Preheat the oven to 425F.
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7
In a bowl, whisk together the flour, baking powder, and salt.
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8
Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas.
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9
Add the caramelized onions and the walnuts and mix gently with your hands.
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10
In a small bowl, whisk together the egg and the milk.
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11
Make a well in the center of the dry ingredients, pour the egg mixture into the well, then mix gently with a rubber pastry scraper or spatula.
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12
The mixture will be shaggy; it will not come together into a smooth dough.
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13
Line a baking sheet with parchment paper or a silicone mat.
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14
Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough.
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15
Do not overwork or the biscuits will be tough.
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16
Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking.
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17
Cut out the biscuits with a lightly floured 1 1/2-inch round cutter.
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18
Place the biscuits on the prepared baking sheet.
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19
You can gather and reroll the scraps once.
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20
Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes.
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21
Let cool for 10 minutes.
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22
For the blue cheese butter: In a small bowl, mash the blue cheese and the butter with the back of a spoon until the mixture is spreadable.
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23
Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter.
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24
Replace the top half.
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25
Arrange on a platter and serve warm.
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26
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.
