FFwD: Saint Germain des pres Onion Biscuits
Our project this Friday: biscuits. Well, we know biscuits. These have an added ingredient: onion. It was interesting that Dorie instructs us to just soften the onion rather than caramelize it. She also adds sugar which I’ve never added to biscuits before. Dorie also tells us to use a biscuit cutter just 1″ to 2″ in diameter. I could follow all of Dorie’s suggestions except that one. I believe Dorie uses these as cocktail appetizers but my family expects a little bit bigger biscuits.
We liked the onion added to the biscuits but I might try caramelizing next time to see if that changes the flavor a little and adds color. I think I would eliminate the sugar and increase the salt as they seemed a little sweet to us. The biscuits had a medium rise and split nicely.
Dorie wrote that some of the formed biscuits could be frozen and baked later so I decided to try it out. The frozen ones did take quite a bit longer to bake but I don’t think there was much difference between these and the ones that were baked immediately. This would make them a great convenience.
This post is part of French Fridays with Dorie a dedicated group who cook and blog their way through the recipes in Dorie Greenspan’s Around My French Table. Be sure to check out all the wonderful posts here to see how all the others fared with their biscuits.
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