Caramelized Onion Sourdough Biscuits
medium organic sweet onion, sliced thinly
muscavado sugar (or other brown sugar)
sprouted red or white wheat flour
aluminum-free baking powder
cold, unsalted organic butter
sourdough starter, unfed
Combine the butter, onion, and sugar in a pan set over medium-low heat.
Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.
Transfer the onions to a bowl, cool to room temperature, then refrigerate at least 3 hours.
Preheat oven to 425 degrees.
Line a baking sheet with parchment. Combine the flour, baking powder, and salt.
Work the butter into the flour until the mixture is unevenly crumbly.
Toss in the chives and caramelized onions. Cut in the starter until the dough becomes cohesive.
Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together. Pat out to a 1" thickness.
Using a sharp biscuit cutter, cut biscuits.
Bake biscuits for 15-18 minutes until just turning golden brown.