Soft and fluffy whole grain biscuits stuffed with caramelized onions and fresh rosemary.
I remember when I was living with Heather in Moscow, and she made roasted garlic and rosemary bread. It was pretty amazing. So amazing that when I was deciding what type of bread to make for Mother’s Day to go along side my Skinnified Fettucine Alfredo, it was the first thing that came to mind.
Let’s talk about these biscuits, because I really cannot get enough of them. You would expect a 100% whole wheat biscuit to be dense and heavy, right? Well these babies were fluffy while still full of hearty wheat flavor.
Aren’t they pretty with butter? Honestly though, they don’t need any.
I would eat them in a boat. I would eat them with a goat.
I will eat them here or there. I will eat them anywhere! Yes, I just quoted Dr. Seuss. Don’t judge. Okay, but seriously, carmelized onions, sauteed garlic, and fresh rosemary? You can’t go wrong. These biscuits are full of flavor, and taste like the bread basket from a fancy Italian restaurant. My mom was super impressed. She kept calling them professional. Thanks mom! 😉
Soft and fluffy whole grain biscuits stuffed with caramelized onions and fresh rosemary.
Ingredients
- 1 large sweet onion, chopped
- 2 large cloves garlic, minced
- 1 tbs light whipped butter
- 1 1/2 cup warm water
- 3 tsp active dry yeast
- 1 tablespoon honey
- 3 tablespoons olive oil, plus more for coating bowl
- 2 cups whole wheat pastry flour
- 2 cup white whole wheat flour
- 2 teaspoons sea salt
- leaves from 2 sprigs rosemary, finely chopped
- 1 egg white, lightly beaten
Instructions
- Sauté onions and minced garlic in the butter over medium heat. Cook until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.
- Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and olive oil. Stir gently with a fork until combined. Set aside.
- In a medium bowl, combine flours and salt. Add cooked and cooled onions, rosemary, and water mixture, stirring gently until dough is combined.
- Knead in stand mixer using hook attachment (or by hand 15-20 times on a floured surface) until bread sticks together on the hook when lifted.
- Spray a separate bowl generously with nonstick spray, then add your ball of dough, turning to coat. Cover with a towel and place in a warm spot for 1 1/2 to 2 hours (I put it outside--it's 105 in Phoenix).
- Preheat oven to 400 degrees. Divide dough into twelve round biscuits. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with beaten egg white halfway through.
