It’s Friday again…this week sure flew by! I have a backlog of recipes to share with you, but just haven’t found the time to do it. Hopefully soon!
This week’s French Fridays with Dorie recipe is a tasty little treat called “Saint-Germain-Des-Pres Onion Biscuits”. It is essentially a basic biscuit recipe with the inspired addition of finely chopped onion sauteed in a little butter.
These little biscuits are wonderful! The inside is soft and flaky and the outside has the perfect amount of crispness. Just like a biscuit should be. The onion adds a wonderful flavor that elevates the biscuits from basic to elegant.
I used a 1½ inch biscuit cutter as recommended in the recipe. The resulting little biscuits are perfect for appetizers or a party, but next time I make these (and there will be a next time!) I will cut a larger size. I generally serve biscuits with dinner and prefer the larger size.
You can't have biscuits without butter!
I appreciate that Dorie gives instructions for freezing the biscuit dough. Very handy information since biscuits really are best right from the oven. I cooked a few for dinner and froze the rest to enjoy later!
If you are interested in trying “Saint-Germain-Des-Pres Onion Biscuits” and don’t have a copy of Around My French Table yet (why not?), I found the recipe on Amazon: check it out.
From Scratch 
We loved these, too! And, we have some in the freezer for tomorrow’s breakfast. Very nicely done!
Those look soooooo good! I assume the onions are cooked until they are no longer crunchy. I think I will have to try them.
Karen, Such wonderful looking biscuits! Absolutely delicious! Perfectly done!
Love the rise you got on these! Beautiful! 🙂
These are beauties – great color and rise! Looking forward to your back-up recipe posts.
Beautiful rise on these & such a lovely golden color. Very nice!
Impressive how high they are! Very nice!
I will have to try again.
Your biscuits look so beautiful! I love your presentation – it is so elegant. And your china is gorgeous. I hope you have a lovely weekend.
Jealous of your fluff factor here! I think those of us who cut larger biscuits had less rise. When you cook up the freezer batch do try to add bacon! 🙂
Your biscuits look just perfect! Good job.
I love how high and fluffy your biscuits look. Have you tried them from the freezer yet? I just baked and ate them all, but I loved this recipe, so next time, I will try to freeze some. Have a great weekend, Karen!
Actually, the biscuits in these photos came from the freezer. We ate a few for dinner the night before, then I froze the rest, and pulled out a few the next day to take photos. They rose just as well, if not better, than the biscuits baked right away. You have a great weekend too!
Your biscuits look perfect, Karen! I especially like that those were the ones you froze. Gives me plenty of hope for later! I applied your tips on a batch of yogurt biscuits I made over the weekend. Thank you so much for sharing those with me.
Your biscuits are gorgeous! Probably the prettiest ones I’ve seen for this recipe!