Here I am wearing my trusty safety goggles & chopping the onions. I used purple onions, but brown, yellow or white would have been good too.
Boiling and simmering the syrup.
The end result.
I can’t taste these for a couple weeks, but I suspect they might make a nice gift for that one, quirky, foodie friend that you never know what to give during the holidays.
@casportpony - Here is my submission for #87 Southern Made From Scratch Biscuits
Also, do you know if there are ever recipe submission contests? Made some of my asparagus tonight I'd love to add sometime.
#87 - Southern Made From Scratch Biscuits
This was different from my normal recipe in subtle ways, mainly the addition of a hint of sugar and the sifting of ingredients in the beginning. The bottoms of the biscuit browned, but not in an overly crunchy and burnt way- very pleasant biscuits. These pair well with all sorts of toppings and filling - seen in photos (homemade jams, biscuit soppin syrup, honey, butter) - P.S. This calls for buttermilk OR regular milk. I used regular milk, but looking back, sure wish I had buttermilk instead. It just does something for a good Southern biscuit.
(P.S. Shout out to fellow BYC member @Pennys Mama - your handmade potholder I ordered from you is in one of the photos!)
It was delicious! It has bananas, pineapple and pecans, and I gave it a cream cheese frosting flavored with lemon zest and juice. Incidentally, I did not see me on either of your lists above.
