When I have guests visiting for the holidays, I think about making dinner reservations or trying out new recipes. I rarely think about brunch, which around the holidays usually means offering guests cold cereal or leftover Christmas cookies if they happen to wake up before noon. That will all change with this holiday biscuit bar brunch idea from Chicago’s own Home Chef.
When I heard that Home Chef, a weekly meal delivery company based in Chicago, is making it easier to entertain during the holiday season, I was on board. Home Chef offers weekly deliveries of fresh, perfectly portioned ingredients and chef-designed recipes for people who want to eat better at home, but want to save a little time in the kitchen. I thought their main and side dishes sounded nice, but it was the Holiday Morning Biscuit Bar that really sounded like the most awesome thing on the planet, and I can now confirm that it very much is.
For $13.90, you receive the ingredients and recipe to make a dozen+ biscuits plus three unique toppings to mix and match. The Asiago biscuits in less than 20 minutes, and you serve them alongside warm apple-cinnamon butter, rich cherry butter, and a sweet onion jam.
(You could even get creative and add your own toppings — the biscuits would be an excellent vehicle for an egg and cheese breakfast sandwich or topped with your favorite sausage gravy, too. Or,you could even make breakfast sandwiches with leftover holiday ham).
The Holiday Morning Biscuit Bar is my favorite thing ever because you can bake off the biscuits and make the spreads the day before, and in the morning you can literally roll out of bed and set everything out. You could also make the spreads the day before, and roll out of bed 20 minutes before your guests so they can wake up to fresh biscuits cooking.
If you don’t live in an area that HomeChef services (most of you do!) but you’re super-duper intrigued by the idea of making your own biscuit bar, use 12 ounces of your favorite boxed baking mix (Bisquick and Jiffy are two good ones). You can also use one of these biscuit recipes in place of the biscuit step in Home Chef’s recipe below.
- 1⅘ oz. Butter
- 2 Red Onions
- 12 oz. Buttermilk Biscuit Mix
- 1 oz. Shredded Asiago Cheese
- 12 oz. Applesauce
- ½ tsp. Ground Cinnamon
- 4 tsp. Sugar
- 2 fl. oz. Balsamic Vinegar
- 1½ oz. Cherry Jam
- Preheat oven to 425 degrees F and prepare a baking sheet with aluminum foil and cooking spray.
- Prepare ingredients and mix biscuits: halve and peel onions. Slice halves into thin strips. Place biscuit mix and shredded Asiago in a medium mixing bowl. Measure out ¾ cup water. Add half the water to biscuit mix and mix with a wooden spoon until a sticky dough that just holds together forms. Add more water 1 Tbsp. at a time if too crumbly.
- Use a ¼ cup measure or large spoon and divide biscuit mixture on prepared baking sheet into 12-14 mounds, slightly smaller than ping pong balls. Brush tops lightly with olive oil and bake until golden brown, 14-16 minutes. While biscuits bake, start apple-cinnamon butter.
- Make the Apple-Cinnamon Butter: In a small pot, combine applesauce and cinnamon. Place over medium heat and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until reduced to a thick spread, 18-20 minutes. While apple-cinnamon butter simmers, start onion jam.
- Make the Onion Jam: Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cover. Cook, stirring occasionally, until onions are fully softened, 10-12 minutes. Uncover and add sugar and balsamic vinegar. Cook, stirring often, until liquid is mostly reduced and onions are sticky and jam-like, 6-8 minutes. Season with ¼ tsp. salt, stir, and set aside.
- Make the Cherry Butter: In a small bowl, stir softened butter and cherry jam with a whisk or wooden spoon until combined.
- Plate the Dish: Serve biscuits in a bowl or on a plate with apple-cinnamon butter, onion jam, and cherry butter on side.