I was intrigued about this week’s assignment, onion biscuits named after Dorie Greenspan’s neighborhood in France, because I would’ve never thought to incorporate caramelized onions in biscuit dough. I was willing to try them as long as the onions weren’t raw. (I really am trying to get over my prejudice against raw onions. It doesn’t seem to be working though.)
Dorie’s genius behind these delicious biscuits occurred when a friend brought a Carolina ham to a party she was hosting and asked if she would have biscuits ready as an accompaniment. I didn’t have any ham in my refrigerator, but I did have some crispy bacon! The buttery smell of the baked biscuits and their savory flavor paired perfectly with the saltiness of the bacon. It was delicious.
When I made these onion biscuits, I halved the recipe and used a rather small biscuit cutter (read: a cookie cutter) to stamp out the biscuit dough. That being said, I ended up with a ton of leftover, unbaked biscuits. So I froze the extras and now have them at the ready to bake “on the fly” whenever company comes over!
To see how others fared with these Saint-Germain-des-pres onion biscuits, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.