Saint-Germain-des-pres Onion Biscuits3/8/2012
These were fun to make and reminded me of making biscuits as a young teenager living in the south. Dorie’s recipe was easy to mix up and when I turned out the dough on my flour covered Silpat mat, I knew what I would use to cut them out. A glass! We made southern style biscuits with lard instead of butter in the south. If you are thinking ‘yuck’, I assure you they were good with the bacony flavor the lard provided. These, too, were delicious hot from the oven.
Husband and son enjoyed the onion biscuits and the moussaka I made to go with them (see Cuisine magazine, March issue). I thought the biscuits were even better the next day as the sweet onion flavor became more pronounced. A quick and fun recipe. A real comfort food. Sure to lift your spirits.