I can’t make biscuits. I’ve come to this sad conclusion after dozens of attempts. The worst part is that I love them. That pretty one in the center is the money shot for this week’s French Fridays with Dorie recipe, Saint-Germain-des-Pres Onion Biscuits. The rest of the batch turned out like little hockey pucks, their crusty outsides overshadowing the minimal soft, flaky centers.
My relationship with biscuit recipes can best be captured in this scene from one of my favorite movies, Forgetting Sarah Marshall.
I opted for doing less, and while the biscuits were tasty, the texture and height were off. I patted my scraggly dough to the suggested 1/2 inch, cut the biscuits, and hoped for the best. The other change I made was switching the onion for green onions, using all the white parts and some of the greens.
This is how my dough looked after mixing in the milk. I really did not want to overwork it. Should I have done more?
The next biscuit recipe in my radar is Mark Bittman’s yogurt biscuits from How to Cook Everything. Bittman swaps yogurt for the milk and uses both baking powder and soda. I have Costco-sized containers of Greek yogurt in the house, so I will definitely try these soon.
Spiced Butter-Glazed Carrots
It’s carrot season! One of my favorite farm stands, Siembra Tres Vidas, has been harvesting carrots for the last month and I arrived to the market early enough last Sunday to grab a bunch of these beauties.
The spiced butter-glazed carrots, a December 2010 recipe, were the obvious choice for using up most of these carrots. The carrot coins are sautéed with butter, onion, garlic, ginger, and cardamom, simmered in broth until tender, and then cooked uncovered until the liquid evaporates and all that remains is a delicious spicy glaze. We loved them and could definitely see why this recipe got such great reviews from the FFwD crowd.