Tuesday, May 11, 2010

52. Green Onion Biscuits - Sign Me Up

I have never seen a class offered to teach biscuit-making. If there had been one, I would have run out to sign up! Most of my homemade biscuits have turned out moderately good to terrible. The recipes I used came from standard, regional and online cookbooks. None of them, however, made it into my recipe archives as a family favorite.

On the other side of the spectrum, however are the biscuits sold with any KFC dinner; they are large, fluffy and tender...everything a biscuit should be...and everything my homemade biscuits never were.

My worst biscuit disaster still sticks out in my mind. It all started when a young nanny from Ireland had been invited over to our home for dinner. I planned a meal that would represent American food and I was out to impress her. I do not remember any other part of the dinner except the biscuits. They were not fluffy and were actually hard and awful. Incredibly, I served those horrid things. Afterward, I realized that I had made a mistake measuring one of the ingredients, but the damage had been done. That Irish gal probably thought American food was pathetic.

The following recipe is a very recent addition to my file and makes wonderful biscuits enhanced by chopped onions. This very moist and delicately flavored biscuit would be great with a light spring meal or even a  hearty fall/winter soup or stew. I wish I had  chance to serve them to that nanny!

(These biscuits are even wonderful the next day!)

Note: a terrific, flaky biscuit recipe will be featured in post #73 next month.

Green Onion Biscuits

1 C flour
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
Pinch onion powder or other flavored herb mixture
2 T buttermilk powder*
1/2 C water
1/4 C green onions, chopped
1 1/2 T oil

In a medium bowl, combine fist six ingredients. Combine water, onions and oil and stir into dry ingredients until just moistened.

Drop by heaping teaspoonfuls 2 inches apart on a greased baking sheet. Bake at 400 degrees for 14 minutes or until golden brown. Serve.

*1/2 C buttermilk may be substituted for the 2 T buttermilk powder and the 1/2 cup of water. This recipe may be doubled.

The original recipe came from the Taste of Home Easy Cooking for Diabetics book, TOH kitchen.

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