Susan Mallery's Fool's Gold Cookbook
“Makes 18–20 Biscuits ⅓ cup all-purpose flour ¼ teaspoon salt 3 tablespoons cold unsalted butter, chopped ⅔ cup Parmesan cheese, grated Topping 2 teaspoons olive oil 1 medium onion, very thinly sliced 1 teaspoon granulated sugar Salt and black pepper ½ cup crème fraiche 2 tablespoons chopped fresh chives For biscuits: 1. Line a baking sheet with parchment paper or a nonstick baking pad. In a food processor, pulse flour, salt, butter and cheese just until dough holds together when pinched with your fingers. Scrape dough onto a lightly floured surface; roll to ¼-inch thickness. Using a 1½-inch fluted cookie cutter, cut out as many rounds as possible. Place rounds on the prepared sheet 1 inch apart. Refrigerate 20 minutes.
2. Preheat oven to 350°F. Bake biscuits 8 minutes, until lightly browned throughout. Transfer to a wire rack to cool.
For topping: 1. Warm oil in a large nonstick skillet over medium heat. When pan is hot, add onions, sugar, salt and pepper.
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