...and no I can't pronouce that French part either. Dorie explains, on page 8 of Around My French Table, this is the name of the neighborhood in Paris where she lives part-time. I have to think that if I came up with a recipe that was popular with my friends I might not be apt to name it after my surburban neighborhood. But if I also had a second home in Paris, I just might! No matter, these lovely little morsels are wonderful and worth the effort.
The list of ingredients is basic: unsalted butter, a small onion, flour, baking powder, sugar, salt and milk. Dorie instructs us to melt some of the butter and cook the chopped onion until it softens.
Whisk the dry ingredients, and then rub the remaining butter in with your fingers. Scatter the cooked onion over the bowl and pour in the cold milk. Toss it all together with a fork.
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| Onions and milk added |
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| Rolled flat |
Turn the dough out on a floured surface and press it or roll it to 1/2 inch thickness.
Dip a 1 1/2 inch biscuit cutter into some flour and cut the biscuits as close together as possible. Gather and re-pat or roll the leftover dough. You should end up with about 32 small biscuits.
The texture is light and flaky and the taste is sensational. Big, fat YUMMO!
