ONIONS: In a large cast-iron skillet over medium heat, and the butter and let it melt. Add the onions and sauté them for 5 minutes or until they start to sweat and shrink a little. Lower the heat to low and season with sugar and dried thyme and continue to cook for 20-30 minutes or until the onions start to turn golden and caramelized. Make sure to stir the mixture every 5 minutes. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, and season with ¼ teaspoon salt. Allow the onions to soak up the vinegar then remove from heat. Let onions cool to room temperature. At this point, you can refrigerate the onions (for later) or complete the biscuits.

BISCUIT BATTER: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone mat; set aside. Place 1 stick of butter in a small microwave-safe bowl. Microwave the butter until it is completely melted, about 45 seconds, set aside. In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, dried parsley, and kosher salt. Add the melted butter and ¾ cup of milk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the caramelized onions and cheese and fold into the biscuit dough until combined. If the dough is dry, add one tablespoon of milk (up to 4 times) until the dough just comes together. You don’t want it to wet-looking! I needed 2 tablespoons.

BAKE: Drop 2 tablespoons worth of dough onto the baking sheet. Bake for 10-12 minutes or until the biscuits are golden brown on the outside. Heat the remaining 2 tablespoons of butter in a small bowl until melted, about 20 seconds. Stir in another pinch of dried parsley (optional.) Brush the freshly baked buns with butter and serve warm!