I know what you’re thinking. Who needs another baking powder biscuit recipe? This sounds like an appetizer party-nibble to me. Hey, who even hosts cocktail parties anymore?
Okay, maybe this was what I was thinking yesterday morning when my feet hit the floor, earlier than usual, to channel Dorie and bake this week’s FFWD recipe. However, I’ve learned not to underestimate Ms. Greenspan who carefully tested and selected each of the 300 recipes that appear in her cookbook. So, within fifteen minutes the onions were sizzling in the skillet; the flour, sugar, salt and baking powder, whisked together; the milk and butter bits, ready-to-mix.
Carmelizing onions at 6am in the morning. That’s a first!
I measured the dry ingredients, put them into the bowl with the softened onions and poured in the liquid – whole milk.
Another fifteen minutes later, and barely through listening to NPR’s Morning Edition’s first segment, I placed the baking sheet into a 425 degree oven.
Ready to shove into a 425 degree oven
CAUTION – My biscuits were finished to perfection, top and bottom, in 9 minutes, half the time that Dorie suggests.
To put this biscuit in the “little quick bread” category (which it is) seems a great disservice. To reserve it primarily for cocktail circuit fare is just plain wrong! The faint flavor of carmelized onions blended wonderfully with the orange marmalade and raspberry preserves I spread on two of the warm biscuits. Served with an omelet or frittata, even better. What a feast to enjoy to honor International Women’s Day (March 8th).
Who knew? A baking powder biscuit + carmelized onions + raspberry preserves. Mmmmmmmmmm
Really, these biscuits are so subtle in their taste and texture they will work with many different food choices. Why not make them a house special, as Dorie suggests. Rather than baking off all three-dozen biscuits, I froze some on a baking sheet until they were solid, packed them airtight and placed them in my freezer where they will last for two months.
I agree – these have endless possibilities. We enjoyed half with dinner & put the other half in the freezer to have for breakfast tomorrow. Have a great weekend!
I like your combination! Funny how this simple little biscuit ended up surprising most of us. I really enjoyed the taste, ease and versatility of this recipe.
Ooh, I didn’t even think to put a sweet jam on these. Your raspberry preserves sound great on these savory biscuits.
For a second, I thought I read bacon bits instead of butter bits (which excited me).
It’s nice that you have some in the freezer for later. Ours didn’t last long enough 🙂
Have a great weekend!
You are so right that these wonderful little biscuits shouldn’t be reserved for cocktail party fare! One of my favorite AMFT recipes to date!
Those biscuits with jam look so inviting. There are just so many toppings that can be
used on something as simple as these. Hubby and I enjoyed some and I froze the rest for
another time. I like your idea of freezing them uncooked, so easy and handy for an
anytime treat.
Yes…I have a couple remaining. I’ll warm them up and go for the jam. Enjoyed the Dorie birthday link. Nice post
As a house special I still prefer Dorie’s gourgeres but you are right, these are not to be underestimated and I think we all had. I was thinking these would be great to make up, freeze, and then bring a pan to cook up when you go to a potluck or something like that. So easy but I think that would be impressive. Nice post! (BTW, I still have cocktail parties. You’d be surprised at how well received they can be. We just sort of forgot about them! )
Nice to know that I am not the only one scribbling away in my book. So often on Fridays, as I read through all the posts, I find myself muttering, ”why didn’t I think of that!” as I jot down the next tasty idea in my book.
Channel Dorie! LOL! I like your musings about this week’s biscuits, simple yet so much more.
I bet the sweet/savory combination of the onions and raspberries was fantastic. I loved my ham biscuits, but when I don’t have ham on hand I simply have to have preserves and butter on my biscuits. Yours look terrific.
I don’t know why I didn’t think to put jam on mine! Yum! Guess I’ll have to give them another whirl! 🙂