Biscuits Two Ways: Herb, Caramelized Onion and Cheese, and Sweet Orange and Currant

Makes about 24 mini biscuits

Ingredients For Basic Biscuit Dough:

2 cups all purpose flour

1 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 Tablespoon white granulated sugar (or sugar substitute of choice) 1/2 cup (1 stick) very cold unsalted butter (I stick mine in the freezer for 15 mins before use)

1/4 cup very cold water

1/2 teaspoon salt

1 egg (for egg wash over the top of biscuits)

Add-ins for Herby Biscuits:

3 cloves garlic, minced

3 Tablespoons white onion, minced

1/4 teaspoon garlic salt

1 teaspoon minced fresh herbs ( I used a mix of thyme and rosemary)

1/4 cup shredded cheese of your (I used gruyere)

Add-ins for Orange and Currant Biscuits:

2 Tablespoons dried currants

1 teaspoon orange zest mixed

1 teaspoon sugar

Step 1: Preheat the oven to 425 degrees Fahrenheit, and saute the onions and garlic in 1 Tablespoon fat of your choice until caramelized, about 7 minutes, then add the herbs and let cool.

Step 2: Zest the orange into the currants then stir in 1 teaspoon of sugar.

Step 3: Mix together the dry ingredients, then, using a box grater grate the butter into the dry ingredients and use your hands or a pastry cutter to combine these ingredients until there are butter/flour lumps that are about the size of peas or little pebbles.

Step 4: Add the cream and water to the dough and mix just until combined. If the dough is still floury and crumbly, add more cream 1 tablespoon at a time, followed by 1 teaspoon water.

Step 5: Separate dough equally into two separate bowls, then add the cheese and the herb and onion mixture to one bowl, and the currant mixture to another and mix until the add-ins are distributed evenly throughout the dough. Make the dough into a ball and transfer it to a floured work surface.

Step 6: Roll out the dough with a floured rolling pin until the dough is about 1 inch thick, then, using a 2 inch round cookie cutter, cut the dough. Place on a baking sheet, brush with egg wash and top with flaky salt and fresh herbs for the caramelized onion and herb biscuits and sugar for the orange and currant biscuits.

Step 7: Bake for 15 minutes, or until golden brown. Then enjoy fresh out of the oven or up to 4 days after baking if stored in an airtight container.