Onion Biscuits

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.

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14 Comments

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14 responses to “Onion Biscuits

  1. We loved these, too! And, we have some in the freezer for tomorrow’s breakfast. Very nicely done!

  2. Maureen

    Those look soooooo good! I assume the onions are cooked until they are no longer crunchy. I think I will have to try them.

  3. Karen, Such wonderful looking biscuits! Absolutely delicious! Perfectly done!

  4. Love the rise you got on these! Beautiful! 🙂

  5. These are beauties – great color and rise! Looking forward to your back-up recipe posts.

  6. Beautiful rise on these & such a lovely golden color. Very nice!

  7. Impressive how high they are! Very nice!
    I will have to try again.

  8. 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.

  9. 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! 🙂

  10. Your biscuits look just perfect! Good job.

  11. 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!

    • 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!

  12. 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.

  13. Your biscuits are gorgeous! Probably the prettiest ones I’ve seen for this recipe!

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