Spring is in the air! The sun in shining, the wind is blowing, we have a perfect new grandson, it's supposed to be 50 degrees here today, and I'm packing for an island vacation. Can life get any better? I was thinking I'd need to sit this week out due to my schedule, but when I read the recipe I just couldn't resist. I'm a Francophile, with a capital F. I love Paris. I love French food, people, cooking equipment... I could go on all day. How in the world could I not make St. Germain des Pres Biscuits? In this sentimental moment, I gathered some of my favorite equipment. A sweet copper saucepan to sweat the onions, a great dough scraper, some crunchy parchment, and I'm set. When you walk into Le Cordon Bleu on any given day the smell is something you'll never forget. (thank you Mr. Proust). There's a lingering smell of pate a choux from the pastry kitchens, mirepoix and searing meats from the cuisine kitchens and with a note of citrus soap. This morning, the onions took me to Paris, walking in the door of school, ready to bake. Oh the butter and finely minced onion smell!!!
I used a slightly different dough technique to gather the dough rather than put it in a bowl. I used the scraper to cut the butter into the dry ingredients. Then, I tossed in the onion, made a well, added the milk, then cut the milk into the dough. Very quickly so I didn't work the dough too much. A few quick pats and it was ready to be cut. In my dreamy haze, I didn't preheat the oven to 425, so I put the biscuits in the frig while the oven got up to temperature. I remember the Chefs telling us, "always work cold, bake hot". Yes, Chef.
I used a cutter that was about 2 inches in diameter. Perfect three bites!
The biscuits are light, golden, flaky and have a wonderful onion scent. Perfect for an appetizer, or next to baked or poached eggs. Next time I'm going to add a few chopped chives, another favorite French flavor for color and depth of the onion flavor.
Be sure to read other French Fridays with Dorie posts. Have a great weekend!