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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