There are a few dishes that I make over and over again. The ones requiring a recipe are taped to the side of my fridge. The list includes bannock, Molly’s scones, chocolate chip oatmeal cookies and now there’s this biscuit. I originally spotted the recipe on Bread & Honey and since then, I’ve made it countless times, always varying ingredients and so far, I’ve never been led astray. And it’s versatile….it was a vegan recipe from the book How It All Vegan!that can be easily tweaked for dairy (like I have done below). They’re good, easy and perfect as a side with soup or delicious spit open and topped with a poached egg.
dill, red onion & cheese drop biscuits
(adapted from Bread & Honey)
2 cs flour
2 t baking powder
1/2 t salt
1/4 c red onions, finely diced
1 T dried dill
a hearty grind of black pepper
a large handful of old cheddar cheese
2 T vegetable oil
1 c buttermilk or milk with 1 T vinegar or yogurt with a bit of milk mixed in
Preheat oven to 450F. In a large bowl, combine the flour, baking powder, salt, red onions, dill, black pepper and cheese. Stir in the milk and oil and mix lightly until combined. Using a tablespoon, drop blobs of dough on a parchment covered or silpat lined cookie sheet. Bake for 12 – 14 minutes or until lightly golden. Makes about 6 – 9 biscuits.