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.

　　

Ingredients

makes 20 to 24 biscuits

　　

Caramelized Onions

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

　　

Blue Cheese Butter

4 to 5 ounces Point Reyes Original Blue or other blue cheese, at room temperature

　　3 tablespoons unsalted butter, at room temperature

　　

Step 1

For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat. Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes. Lower the heat as needed to prevent burning. Stir in the thyme and remove from the heat. Let cool.

　　

Step 2

Preheat the oven to 425°F. In a bowl, whisk together the flour, baking powder, and salt. Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas. Add the caramelized onions and the walnuts and mix gently with your hands.

　　

Step 3

In a small bowl, whisk together the egg and the milk. 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. The mixture will be shaggy; it will not come together into a smooth dough.

　　

Step 4

Line a baking sheet with parchment paper or a silicone mat. Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough. Do not overwork or the biscuits will be tough. Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking. Cut out the biscuits with a lightly floured 1 1/2-inch round cutter. Place the biscuits on the prepared baking sheet. You can gather and reroll the scraps once. Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes. Let cool for 10 minutes.

　　

Step 5

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.

　　

Step 6

Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter. Replace the top half. Arrange on a platter and serve warm.

　　

Step 7

Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.

　　The Cakebread Cellars American Harvest Cookbook