I’ve been planning to make some biscuits. I like them, as I like all things Southern (American). Though I’ll admit that, like some good friends in Georgia, I’ve even resorted to the ones found in the freezer case from time-to-time (yes, they are legit good!). But, I think there is nothing like something homemade to say “love”, and quick breads of all kinds fit the bill.
I’m a huge fan of King Aurthur Flour and their website. Down-to-earth homey bakers who create some truly amazing things. So one of my recent purchases was some Bakewell Cream baking powder. They also have a blog post about biscuits and freezing them un-baked, for later use. So, this was a timely recipe challenge.
Probably unlike a number of our French Friday crew, I happen to love onions, garlic and even raisins. I think this week we’ll have a few who opt out on the onion portion of this recipe. But it’s a nice change of pace and one that I wouldn’t have thought of on my own – so thanks, Dorie!
The reason so many people bake biscuits is because they are easy, take little time and only require pantry ingredients.
The onions are sauteed until soft (I think green onions would have been particularly pretty here – but I ended up using red instead), the dry ingredients are combined, the butter cut in, and then the onions and milk are added quickly to make a nice dough.
A couple of turns on the pastry board, and then the dough is cut into rounds. I didn’t have the smaller cutter available, so mine were closer to 2″. I’m not sure how you get to a count of 32 in any event, but that’s ok. Also, since I was going to freeze some, and bake some, I left the bits and pieces and baked them, instead of worrying over re-combining the dough for another round of cutting them (one trick to note – don’t “twist” the cutter – it reduces the rise of the biscuit as it bakes). I guess I’d have had close to a dozen biscuits if I were really being cranky about the whole thing. As it was, some for now, and some for later…
The biscuits get assembled on a baking sheet, then baked in a hot oven for about 15 minutes.
These were delicious! With some country ham (or ham otherwise), sausage gravy, or alongside any other traditional breakfast items, these would be fantastic! While I haven’t tried it, I suspect a bit of sweet would make a great combination too (maybe a little jalapeno pepper jelly). The bits of onion added a nice touch of color, and the flavor – definitely yummy. Oh, and those others that went into the freezer… well, it won’t be long before they are coming out to make an appearance. I’m looking forward to proving that they will bake up nicely too!