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.
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.
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!