french fridays with dorie: saint-germain-de-prés onion biscuits

Here’s a quick post on a quick bread for French Fridays with Dorie. I’ve been running at a million miles an hour for the past two weeks, including a short vacation, and even though this week’s recipe was as easy as pie (easier actually), I’m breathing a deep sigh of relief that it got made. And, I am so glad that it did.

I haven’t made many biscuits in my life, but each time I do, I think, “Why don’t I make biscuits more often?” I must have first made them when I was a young teenager, as this is definitely something I learned to make in home ec class, not from my mother. Home ec is where I learned everything I know about sewing too. Though I learned plenty from my mother, why don’t they offer home ec in school anymore? Every week, I still use life skills I learned in that class back in the 7th and 8th grade. But, I digress.

One thing I love about biscuits is that they are fast enough and easy enough to whip up to accompany dinner, fresh from the oven. Knowing I had time constraints, I mixed the dry ingredients together ahead of time so they were ready when I was. I also chopped the onion ahead of time and stashed it in the fridge.

While dinner cooked (a clean-out-the-fridge frittata, more on that this weekend), I sautéed the onions and rubbed the butter into the dry ingredients. Then, I stirred the onion and milk into the mixture, gave it a quick knead, and patted it out on the counter. Then, I cut out biscuits. My cutter was a little less than 2 inches, so I got 22, not the 32 that Dorie did. At this point, I’d only spent 10 minutes pulling these together. After a short bake in the oven, hot fluffy biscuits for dinner! Voilà!

As usual with Dorie’s recipes, I can imagine this as a jumping off point. I’m wondering what these savory treats will be like with roasted red peppers or olives mixed in. Or what about a touch of grated cheese? I see these as a frequent guest at my dinner table in the future.

Next week’s FFwD recipe will be a new challenge for me: Cheese Soufflé. Eggs and cheese are two of my favorite food groups, so I can’t wait to try it.

If you want to see how the other bloggers from French Fridays with Dorie made out with their biscuits, check out their posts here. If you’d like to make these yourself (why wouldn’t you?), the recipe can be found here or in Dorie Greenspan’s book Around My French Table.


Posted on 9 March 2012, in Baking, French Fridays with Dorie and tagged , , . Bookmark the permalink. 24 Comments.

  1. Oooh! Your biscuits turned out so nice and high! I had a feeling that’s what they were supposed to look like! Mine just did not turn out anything like yours! I’m looking forward to the souffle as well!

  2. I appreciated how quickly these came together as well. Great post!

  3. I am VERY excited for the souffle! Your biscuits look so buttery!

  4. You got more of the biscuit look than I did. I’ll play around more with these later as you are right, they are Dorie’s typical jumping off point. I jumped off into sandwiches with bacon…with bacon nobody cares how fluffy they are.

  5. your biscuits are beautiful…well done.

  6. Very nice, Betsy! We loved these, too – I couldn’t resist adding pepper & Parmesan Cheese!

    Have a great weekend!

  7. beautiful biscuits; next time I will add bacon and cheese – yummy!

  8. I was also very grateful for an easy recipe this week. And a tasty one. Your biscuits came out beautifully.

  9. Cheesy biscuits sound like a great idea to me!

  10. I was incredibly grateful for something to whip together this week. It definitely is a recipe you can dress up. March is hectic, I missed the salmon because it was posted so late. Hope you had great vacation!

  11. Betsy, Your biscuits came out perfect! I have to wonder why I have never made biscuits before…I always choose a quick bread instead! Hope your vacation was wonderful…enjoy your weekend!

  12. I can definitely see playing around with these.
    Your biscuits have such nice height to them :-)
    Have a great weekend!

  13. Your biscuits looked a bit larger/higher than mine and I liked that. And, I agree, this is just a starting-off point for me. I thought they were easy, liked the flavor and will do more with them. Like that they can be frozen and baked off later.

  14. Nice fluffy biscuits Betsy, I got the same amount but wondered if I rolled the dough out too thin?! I’m glad you’re still finding time in your busy schedule for FFWD and look forward to baking the cheese soufflés next week;-)

  15. Your biscuits look great! Much better rise than I got.

  16. Beautiful, Betsy! Your addition ideas sound so good. I haven’t made biscuits that often either and I don’t even know why when they take no time at all to make, but I really love that this recipe has given us a jumping off point to consider all sorts of add-ins instead of the plain biscuits that are often served. That frittata in the background looks wonderful. I can’t wait to hear more about it. I hope you get to slow down and enjoy your weekend!

  17. The biscuits are perfect for a frittata and yours certainly look delicious.
    I love finding all the leftovers and using again as another dish. Some
    great recipes can be made that way.

  18. I loved how easy this recipe was too. I love your idea of using other savory additions!

  19. I feel exactly the same way about biscuits – they’re so easy and so good! I agree that these lend themselves to other additions. If I’d had some gruyere on hand, it would have gone into the bowl, for sure.

  20. Your biscuits came out beautifully! They have great height. I wish my school had offered home ec. I don’t know how to sew at all.

  21. Beautifully done! I think if I had made them into mini sandwiches, they might have been better received :)

  22. Your biscuits turned out really well – they would be the perfect partner for red peppers.

  23. Everything I learned about sewing in home ec is probably waaaay too far into my memory vault for me to pull out at a moment’s notice. Your biscuits rose beautifully, Betsy. Thank you for pointing out that my dough was too dry. Mark Bittman’s recipe for yogurt biscuits is really good – I’ll be updating you guys about that later in the week.

  24. Wow, I haven’t thought about home ec class in many years, and I can’t believe it doesn’t exist anymore? You hit the nail on the head about how quick these work up, even with a busy schedule.
    I am wondering how I will do with the souffle, too, lol! Hope you had a great mini-vacation. I could use one of those myself.

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