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Caramelized Onion and Walnut Biscuits with Blue Cheese Butter

Makes 25
Thomas Sixsmith
Pairs well with:
Dancing Bear Ranch, Howell Mountain

Chef Thomas Sixsmith shares a simple hors d'doeuvre recipe of savory Caramelized Onion and Walnut Biscuits with a big and flavorful Blue Cheese butter. The intensity and complexity of our Dancing Bear Ranch Cabernet Sauvignon pairs perfectly with the biscuits and blue cheese.


1 T. olive oil
1 onion, minced
2 tsp. fresh thyme, chopped
1 T. butter

6 T. cold butter, cut into small pieces
2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
1 egg, beaten
2/3 c. milk
1/2 c. walnuts, toasted and chopped

3 oz. blue cheese, room temperature
2 T. butter, room temperature


Melt the butter and olive oil in a small saucepan. Add the onions and cook over medium heat until they begin to caramelize and take on a light brown color, about 8-10 minutes. Add a pinch of salt and the thyme, and stir into the onions. Remove from the heat and allow to cool.

Preheat the oven to 425° F. Combine the flour, baking powder and salt in mixing bowl. Add the butter, and blend with your fingertips or a pastry cutter until the butter is the size of small peas. Add the caramelized onions and walnuts, then gently mix to incorporate. Combine the beaten egg and the milk together, and then add this to the bowl. With a pastry scraper or a spatula incorporate to form a shaggy ball. Do not overwork the dough. Turn out the ball onto a lightly floured surface. Dust the top of the dough with a little more flour and press or roll it to a ¾ inch thickness. Cut out the biscuits with a 1½” round cutter. Place the biscuits on a parchment lined sheet pan. Press the scraps of dough together, and continue cutting. Bake the biscuits for 12 to 14 minutes until golden brown.

Meanwhile, in a small bowl mash the blue cheese and the butter with the back of a soup spoon until it is of a spreadable consistency. When the biscuits are ready, cut them in half horizontally, and spread a little of the blue cheese in the middle.

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