I came up with these cheesy little treats for a clothing swap party some time ago. They are perfect hors d’oeuvres before a casual meal or as a bar snack while you get tipsy with your buds. I use Jameson exclusively for this recipe as Jameson happens to be our shot of choice when my friends and I throw a few back together.
Jameson hails originally from Dublin, now manufactured in Cork, the whisky has been around since 1780 and packs a wallop of a kick, eighty proof to be exact. Whenever you decide to serve these cute little pastries, one thing is sure, the sharp cheddar, caramelized onions and whisky blend together wondrously to create a buttery, flaky and slightly smokey scone that would have even the queen on her ass. Sláinte mhaith!
back to A Fun Night In
makes 3 dozen mini hearts
1 tbsp olive oil
1 tbsp butter
1/2 cup bacon (diced)
2 medium onions (thinly sliced)
1/2 cup Whisky (Jameson is best for this)
9 tablespoons very cold unsalted butter (small dice)
2 3/4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon coarse or kosher salt
1 cup very old sharp cheddar (grated)
1/4 cup green onions (minced)
1 cup buttermilk
1/4 cup whisky
salt and pepper
Heat oven to 350°F. Line a baking sheet with parchment paper.
In a large pan over medium heat, melt 1 tablespoon butter with olive oil. Add bacon and cook until crispy. Drain the bacon on paper towel and reserve, keeping the fat in the pan.
Add the onions, sauté briefly, reduce the heat to low and place a lid on top, letting them sweat for about 10 minutes, stirring occasionally.
Remove the lid and continue to cook the onions, stirring occasionally, until they’re deep brown and liquid has evaporated. Deglaze the pan with the whisky and cook until pan is dry.
Set onions aside to cool.
In the workbowl of a food processor, combine flour, sugar, baking powder, baking soda and salt, pulse to combine.
Add the butter and pulse the machine in short bursts until the texture resembles small marbles, then transfer the butter-flour mixture to a medium bowl.
Stir in cheese and bacon. Pour buttermilk over cooled onions with green onions and stir to combine.
Add buttermilk-onion mixture to bowl, add whisky and stir until combined.
It’s going to seem a little dry and will help to use your hands to knead it together a few times in the bowl; don’t worry if a couple floury spots remain.
Turn the dough out onto a floured counter and roll out to a 1-inch thickness.
Use a floured 2.5- inch heart shaped cookie cutter to punch out scones and space them apart on prepared baking sheet.
Gather the scrap dough and re-roll them as needed.
Sprinkle biscuits with sea salt and pepper and bake until the scones are deep golden-brown.
Eat warm. They’re best on the first day, but if any survive it, they will taste better re-warmed on day two.