2012/03/08

Hmmmm.... (FFwD: St. Germain des Pres Onion Biscuits)

A year or so ago, the very mention of biscuits would pretty much cause me to tremble.

Biscuits.

Pie crusts.

Stuff like that.

Scones didn't bother me (I know, there is some pretty messed up logic going on in my head); but other than that, anything that incorporates butter being smooshed into flour was a concept in torture.



Somewhere along the way, the process became less terrifying.

I learned how to use the food processor to cut the butter into pebbles and sandy pieces.

I discovered that cold, cold, cold was my friend. Refrigerators (indoor or outdoor, depending on the season) worked magic.

And that I could do this.

Finally reaching the point in which I no longer stressed about these things. I just did them.

So when I saw these onion biscuits pop up on the schedule, I was super nonchalant and oh so "ho-hum".

 

Usually when I cop this type of attitude with a recipe, karma comes around and bites me in the back end. Big time. And leaves bite marks.

My smug self even decided to forgo the food processor and hand smoosh the butter into the flour. I was feeling a little obnoxious at this point.

At the very minimum, I was tempting fate.

Or not.

Because they still came out nicely.

The sauteed onion added a lovely flavor to the oh-so-American plain-Jane biscuit concept. These were tender, but not too fluffy. And just the right side to our salmon and lentil dinner.

Easy to make and easy to eat. The couple that were left over disappeared somewhere during the next morning's breakfast.

The End.

P. S. I was far less confident when it came time to make the Cheese Souffle for next week's FFwD.

To be continued...



The link to this week's recipe can be found HERE on Amazon

This post participates in French Fridays with Dorie. Check out this week's LYL section to see how everyone else made out.

Have a wonderfull weekend, all!

34 comments:

  1. Glad it worked out. There's nothing worse than thinking, "I got this," then having it turn into a colossal disaster.

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  2. I loved this recipe! Biscuits look great!

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  3. I agree, this was easy. Next week's recipe scares me. I don't think I ever ate a
    souffle, so it is difficult to decide the results. Oh well, this is a learning experience,
    is it not.. We will soon find out. Your biscuits looks wonderful as well as your lentils and
    salmon.

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  4. This was a sweet and easy recipe, next week's assignment will be more challenging especially trying to photograph the souffles before they collapse! Your biscuits look good with dinner;-)

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  5. Yay, Cher! I love how much we've learned from our FFWD challenges. These biscuits are great & I loved having them with dinner.

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  6. Beautiful dinner. These are a perfect side to your salmon/lentil dish. I think we are all better cooks/bakers for having gone through the past year plus together. Amazing.

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  7. I was surprised to read that you haven't been baking like this for a long time. You seem to always do perfectly. At least I'm always impressed!

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  8. I'm glad that you've overcome your baking fear. Your biscuits turned out great!

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  9. I had much the same feeling about these. Crusty, floury things aren't as intimidating. I too used my hands and didn't give it a second thought. I was a bit ho hum about the post itself too. lol. I'm happy to have a bunch of these in the freezer too.

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  10. Well as you know I had a total kitchen disaster with these. Macarons are SO much easier than biscuits.

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  11. Your biscuits look great Cher! Maybe a little of confidence/devil-may-care attitude was all I needed to pull these ones off.

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  12. You had me feeling nervous for a bit there reading your story, but glad you had a happy ending! Your biscuits really do look good! And nice matching them up with the salmon!

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  13. Cher, I love "smooshing", the more "smooshing", the better. And, I didn't go the food processor-route either. NOT that's there is anything wrong with that. Nice job. Nice meal for your family. Mary

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  14. I like the smooshing step myself. I make a lot of scones, which I guess are sort of British biscuits, and started working the butter in by hand a while back. I find it so much more satisfying than the food processor now. Loved the onions in these, even more dinner-like. Can't wait to try the cheese souffle.

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  15. Great post, I know just how you feel. While biscuits have never really scared me, pie crust & too many other recipes to count still make me quake. And yes, next week will be very interesting.

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  16. Fun! I was having recollections of making pie dough with this recipe and was half tempted to get the pastry cutter out. It was fun to make, and the addition of onions (and bacon) really made a nice little addition to a meal. I've got to do the souffle this weekend or I'll be even more behind.

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  17. Nice post! Your biscuits look beautiful! So glad you overcame your fear! Years ago I felt like that about pie crusts...now I make a pretty good pie crust...if I do say so myself! I better watch out for that karma!

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  18. My disasters are usually when I try to bake, so I was surprised these came out well. I am quite scared of the souffle, however.

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  19. I think ho hum is how I looked at these too. I was more interested in shape and size than ingredients. Boy was I wrong - I got the karma bite but is was a love bite cause this recipe surprised me. I so loved them. Yours look lovely - nice rise.

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  20. There's nothing worse than flour and butter everywhere that results into a disaster recipe.

    I love sweet and savory biscuits. These looks so delish!!

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  21. Oh, I saw these biscuits on another blog and geez do they look delicious! Savory biscuits sound so wonderful right now.

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  22. I was surprised to learn that you used to have trouble with things like this because everything you make always looks wonderful! This week is no exception. The biscuits look great!

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  23. Don't you love that feeling of confidence in the kitchen, your biscuits look great. I'm going to make a new batch on a pan for my leftovers so they rise up more.

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  24. I am so trembling about making the cheese souffle, Cher. It will be another first for me. Isn't if fun to get your hands in the flour mixture and crumble the butter. I really love this method and when I make my scones I do it this way or with a pastry cutter. Your biscuits look lovely. I'm glad everyone enjoyed them. Enjoy your weekend!

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  25. LOL - your biscuits look great. I am yet to try the dreaded souffle ...

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  26. Beautifully done, Cher! On to the cheese souffle :)

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  27. I'm glad you've gotten over your fear of biscuits! They're such a great thing to make, yours came out beautifully.

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  28. So glad you managed to dodge karma! I can't wait for the cheese souffle! I missed this week, DH was outta town and the kids did me in...but he's back now so I'm in the game again, lol...

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  29. Your biscuits are gorgeous! You rock sister!

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  30. Your biscuits rose to the occasion (pardon the intentional pun) and look delicious. Mine didn't rise as much as some I've seen (and I have fresh baking powder). Yeah, I am nervous about that souffle, too!

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  31. Oh my- those biscuits look like little yummy jewels!

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  32. Those would have been perfect with the salmon and lentils. I didn't make mine until later, c'est la vie. There's something about the process of making biscuits that seems so basic to baking - having great results like yours shows that you really get it.

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