| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 16 | Servings | |
INGREDIENTS
| 1 | md | Onion |
| 1 | sm | Shallot |
| 11 | tb | Chilled butter |
| 1 | c | Cold milk |
| 2 | c | All-purpose flour |
| 1 | c | Plain cake flour |
| 1 | tb | Baking powder |
| Salt |
INSTRUCTIONS
PREPARATION: Line a baking sheet with parchment or wax paper. Peel and mince onion and shallot. Heat 1 tablespoon butter in a skillet. Add onion and shallot, and saute' until softened, 5 minutes. Cool mixture and stir in milk; set aside. Mix flours, baking powder, and 1 teaspoon salt in a bowl, or in the workbowl of a food processor fitted with the metal blade. Cut 9 tablespoons butter into 1/2-inch pieces and work butter into the dry ingredients with your fingertips, or pulse, until mixture resembles coarse meal. Stir or pulse in the milk mixture until the dough just holds together. Transfer dough to a lightly floured surface and knead 10 times. COOKING: Adjust oven rack to middle position and heat oven to 400F. Roll dough 3/4 inch thick, cut into 1 1/2-inch squares, and put 1 inch apart on baking sheet. Melt and brush remaining butter on top of the biscuits. Bake until golden brown, about 18 minutes. Serve warm. Makes 16 Biscuits. Formatted for Kitmail 5/98 Posted by JoAnn Pellegrino NOTES : The sauteed onion and shallot add a sweet and savory flavor to these biscuits, which are in constant demand at Rocco's restaurant in Boston. Recipe by: The Best of Cook's Magazine Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 23, 1998
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