Bone Marrow Butter Biscuits with Bacon and Caramelized Onion
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A batch of bone marrow butter in the freezer opens up more than steak night. Cut cold into flour with bacon, caramelized onion, and sharp cheddar, it turns a simple muffin-tin biscuit into something worth making every weekend. The marrow adds a savory, beefy richness that regular butter cannot replicate. Pockets of rendered fat melt unevenly through the dough, creating a texture that is tender in some bites and slightly crisp in others.
No bone marrow butter on hand? Unsalted butter works as a straight substitution. The biscuits will still be good. They just will not have that deeper, almost meaty note running through each one.
Ingredients
| Qty | Ingredient | Notes |
|---|---|---|
| 2 cups | All-purpose flour | |
| 1 tsp | Baking powder | |
| 3/4 tsp | Salt | |
| 1/4 cup (57g) | Bone marrow butter | Cold; substitute unsalted butter if needed |
| 10 tbsp | Whole milk | |
| 4 tbsp | Vegetable oil | |
| 1 | Whole egg | |
| 10 slices | Bacon | Fried and crumbled |
| 1 cup | Caramelized onion | See prep below |
| 1 cup | Grated Colby Jack or cheddar cheese |
Prep: Caramelized Onions and Bacon
Both components can be made ahead and refrigerated until needed.
Onions: Trim the ends and peel away the skin, then dice into uniform pieces. Heat a skillet over low heat with a thin film of olive oil and a pinch of salt. Add the onion and stir occasionally.
Bacon: Fry 10 slices until crisp. Drain on paper towels, then crumble into small pieces. Save the rendered bacon fat for another use.
Method
1. Sift together the flour, baking powder, and salt in a large bowl. Using a pastry cutter or fork, cut in the cold bone marrow butter until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the milk, vegetable oil, and egg until smooth.
3. Pour the wet mixture into the flour mixture. Add the crumbled bacon, caramelized onion, and grated cheese. Stir gently until everything is just combined. The batter should look rough and slightly shaggy. Overmixing develops gluten and produces a tough biscuit.
4. Spoon the batter into greased muffin tins, filling each cup about three-quarters full. Bake at 375°F for 25 to 30 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Remove from the pan and serve warm.
Store leftovers in a freezer bag for up to one week. Reheat in a 350°F oven for 5 to 7 minutes to restore the crust.
Serving Ideas
These biscuits carry enough flavor to stand on their own, split open and eaten warm from the oven. They pair well alongside a bowl of soup, next to a seared steak, or split as the base for a breakfast sandwich with a fried egg.
For a full spread, serve them with one of Offcuts Kitchen's quick pan sauces on the side. A spoonful of beef demi-glace stirred into a simple broth or ladled alongside the biscuit turns a snack into a meal. The same beef bones that produced the marrow butter connect to the demi-glace in the bowl.
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