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Saint-Germain-des-Prés Onion Biscuits – French Friday with Dorie

March 9, 2012 by Mary 12 Comments

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.

It’s a real treat to scroll through the posts of other FFWD participants and a bonus opportunity to glean their good ideas and recipe suggestions. I often jot these in my cookbook, next to the recipe, for future reference. To see how other Doristas fared this week, go to http://www.frenchfridayswithdorie.com/.  You also might enjoy this site  http://www.goodeatsblog.com/2010/10/birthday-wishes-and-saint-germain-des.html .

Filed Under: Appetizers, Breakfasts, LIGHTS ON BRIGHT NO BRAKES Tagged With: AROUND MY FRENCH TABLE, Dorie Greenspan, French Fridays with Dorie

« WHO SPEAKS FOR THE TREES WITH NO TONGUES? SNAP OUT OF IT
THE SOUFFLÉ ALSO RISES, FRENCH FRIDAYS with Dorie »

Comments

  1. AvatarSusan says

    March 9, 2012 at 7:02 pm

    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!

    Reply
  2. AvatarConfessions of a Culinary Diva says

    March 10, 2012 at 12:40 am

    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.

    Reply
  3. Avataryummychunklet says

    March 10, 2012 at 1:48 am

    Ooh, I didn’t even think to put a sweet jam on these. Your raspberry preserves sound great on these savory biscuits.

    Reply
  4. AvatarCher says

    March 10, 2012 at 3:01 am

    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!

    Reply
  5. AvatarCandy says

    March 10, 2012 at 3:49 pm

    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!

    Reply
  6. Avatarnana says

    March 10, 2012 at 4:19 pm

    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.

    Reply
  7. AvatarKrissy says

    March 10, 2012 at 4:28 pm

    Yes…I have a couple remaining. I’ll warm them up and go for the jam. Enjoyed the Dorie birthday link. Nice post

    Reply
  8. AvatarTrevor Sis. Boom. says

    March 10, 2012 at 5:01 pm

    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! )

    Reply
  9. AvatarRose says

    March 10, 2012 at 5:37 pm

    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.

    Reply
  10. AvatarBetsy says

    March 11, 2012 at 1:32 am

    Channel Dorie! LOL! I like your musings about this week’s biscuits, simple yet so much more.

    Reply
  11. AvatarElaine says

    March 11, 2012 at 4:23 am

    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.

    Reply
  12. AvatarMaggie says

    March 11, 2012 at 6:11 am

    I don’t know why I didn’t think to put jam on mine! Yum! Guess I’ll have to give them another whirl! 🙂

    Reply

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