I’ve made these biscuits three times this week. The first time, I followed the recipe exactly. The second, I replaced the milk with Greek yogurt and doubled the amount of baking powder (my niece actually did most of the work on this batch). The third time, I used gluten-free flour and added some minced garlic along with the onion.
As you’ve probably guessed, I enjoyed these biscuits. I’d forgotten how much I like the process of biscuit-making and it was a pleasure to rediscover that, especially when the results were so good. Most of the biscuits have been frozen, to be pulled out a few at a time. As much as I like biscuit-making, it’s lovely to be able to pull out just what you need at a moment’s notice.
These biscuits are bite-sized, so I had to improvise when looking for something to serve as a cutter. It turns out that one of the cups from a Japanese tea set I’ve got was the perfect size and sturdy enough to rap on the board, if the biscuit was a little reluctant to remove itself.
The second batch was my favourite version – the yogurt gives the biscuits a lovely texture and richness. The gluten-free version was a little disappointing, not in taste, but in texture. They were a bit sandy and I’m beginning to understand why some folks re-grind their gluten-free flours in a Vitamix, to make them finer. Perhaps I should have used only white rice flour mixed with a little potato starch and tapioca flour, rather than my usual all-purpose mix. Next time.
I have an all-day workshop tomorrow and I think I’ll get up early and bake another batch of Version Two. It’ll be a good start to the day for the group.
You can find many other blogged descriptions of this week’s FFWD recipe here: Saint-Germain-des-Prés Onion Biscuits
15 thoughts on “FFWD – Saint-Germain-des-Prés Onion Biscuits”
I think I like biscuits made with yogurt or buttermilk best. There is something about them that just seems to yield the most tender product.
Something about the first picture really caught my eye…
Lovely biscuits…I’m going to try yogurt or buttermilk next time I make these. Love your last photo!
I need to try using yogurt too. Sounds good. I froze some also. Great pics!
Yummy! It’s the acidity that makes a more tender dough, plus I like the flavor. Hmmm… I have some yogurt that needs to be used up. Biscuits for dinner?
Lovely and delicious looking biscuits. I like the idea of buttermilk, I don’t know why I did not try
it, I had some from making the Irish soda bread. Duh! Next time. That picture at the
bottom of your blog is gorgeous.
Your biscuits look beautiful, Teresa. I would love to try them with the Greek yogurt. I am going to make some more this weekend to freeze. It is such a wonderful recipe and so easy to make.
I love the yogurt version — I may have to give that a try, with my newly purchased, hopefully rising fluffy baking powder.
What lovely pottery, Teresa! I really enjoyed these biscuits too. I’ll have to try it with Greek yogurt. I’m hooked on it and always have it around. Hope your workshop crew enjoyed the treat.
I like the idea of yogurt or buttermilk in these biscuits. I put lemon juice in the milk and I thought it tasted good, added a little tang.to the biscuit flavor. Sounds like you really got into your biscuit making project! They are fun to make and of course eat;-)
I’m on a buttermilk tear these days so I’ve had plenty around which is not that normal for me. But I always have Greek yogurt so will be switching to that now that you’ve vetted it for me!
I’ve made biscuits three times too and scones twice. Not sure why I’m baking so much when I hardly even eat them. There is something grounding about it and I’m making lots of friends giving them away!
I like the sound of the yoghurt version too – I will have to try that.
I made Mark Bittman’s yogurt biscuits with baking soda in addition to baking powder and loved them! This was after seeing my batch of green onion biscuits not puff out as much.
I love the greek yogurt idea. I’ve never tried that in biscuits but the flavor sounds great.
Mmm biscuits! Thanks for the tip re gluten-free flour — the texture is often disappointing.