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!
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 inPreheat 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.
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I’ve thought about making these too since I spied them on Bread and Honey. But then you brought poached egg into the equation and now I must make them this weekend.
Ooh. I can’t resist a biscuit. And I love the photo of the browned parchment paper. I could (and have) gone on and on about the glories of parchment paper.
OH MY… I need to print this now and make them tonight… darn it’s in the 80’s out… hmmm not sure if I can wait for the weather to cool down this weekend… darn you warm weather!! 🙂
In all my baking, I don’t think I have ever made biscuits. These look awesome! Love the savory flavors.
Lookiing for inspiration and found it in this lovely unique biscuit. Now to build a meal around it.
Nothing beats a good biscuit!
love the addition of red onion
I am always up for a cheesy biscuit.
I am literally printing this out right now and am going to have this with a fried egg for dinner. Can’t wait!!
Oh delicious delicious delicious!! These look and sound perfect.
Love your blog! I’ve been trying out your recipes and they’re yum!
These look so delicious! When we were little, cheese biscuits were a first day of school tradition. Now as a teacher, I still make cheese biscuits for myself and my husband every year for the first day of school. I know I’ll continue to do so when we have children. This recipe has a little more punch than my simple one- I’ll have to try it out this weekend! -e
These sound great and I have some buttermilk in the frig looking for a reason to delight.
I really want to make these. I love savoury baked goods. I will probably end up eating the whole batch. Yum!
Holy Crap! Those look so good! My husband would love this recipe! I will have to give it a go soon!
Holy Crap! Those look so good! My husband would love this recipe! I will have to give it a go soon!
Hey! i ‘ve been following your blog for quite a time now.
I love your ideas!!
I made these biscuits too, they are awesome!! I will do another batch, i’ll experiment with some other ingredients. I agree this is a must-tape-on-the-fridge recipe!
I honestly just made these yesterday to go with the dinner I made. They were so easy! Next time I’ll probably go a little lighter on the dill though.
I love those old faithful recipes that you can make over and over and never get tired of. I love this variation you made – cheese and onion sounds perfect (I’d skip the dill, though).
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks delish! Glad to see it can be made vegan easily!
This looks amazing! I am going to give it a try!
oh yum! We made some cheddar chive cornmeal drop biscuits recently. They were heavenly! Definetely going to try the dill variation.
wanderfull..!!
may i suggest cooking red onions slightly with adash of olive oil before adding them to the ingredients
Oh yum yum — I love savory biscuits!!!
Uh oh, I think I may have to make some of these right now. It’s a tragedy!! A delicious tragedy.
These look delicious! I have to make them!
Amandalaird, everything is better with a poached egg!
Haha, glad you liked my browned parchment, The Leftoverist!
Stefchows, take the warm weather! Save these for later 🙂
Dana, what are you waiting for?
Claudia, it isn't hard to do.
I agree, Laura!
Dawn, these are pretty great & you can always increase the amount of cheese in them.
I love your biscuit tradition, Emily.
Yay, hope you love them, Culinary!
Eatme, they are perfectly delicious.
Thanks Noshwell!
If you've got buttermilk, Ellen, get to it!
Bijoux, eating a whole batch wouldn't be so bad would it?
Sarena, it's a good one!
Karencilla, thanks so much 🙂
Cailin, I've subbed in chipotle powder for the dill with great results! Pretty much any herb would be great.
Lynn, the cheese & onion worked so nicely!
Trina, cornmeal biscuits sounds lovely.
Wheelers, easy peasy vegan!
Dynagrrl, they're easy and good!
um-elhelween, caramelized onions would be great too! thanks!
Cookiepie, me too!
Eileen, nothing wrong with that.
Adaiha, you should 🙂
This is a stunning reversal: tweaking a vegan recipe to make it dairy. I like it. And a poached egg to boot… whoah.
I love the idea of topping them with a poached egg. Thanks for sharing!
Mmm looks good! And so freaking easy I might just make them!
Jess, I know, I know! I’m crazy like that 🙂
Hayley, it’s the best part!
Katerina, they are super easy so make ’em 😉
wow how many times can i say YUM!
These look GREAT! Red onion in a biscuit? Perfect.
oh man, I looove the sound of this!!
thecatskillkiwi, many many times I bet??
Banu, I agree.
Zoe, easy & so worth it.
Ooh, these savory biscuits picked apart, dipped into runny egg yolks on a slow Sunday morning…perfection. Thank you!
mmmm, jen, definitely!
Wow,
Nice recipe and i never heard that we can do this by our own…
Thanks
I made these biscuits a few nights ago. Apparently I don't have dill, but I read somewhere that you can use fennel seed as a substitute. I tried that and it was AMAZING.
And – even better – these biscuits have been my breakfast for the past few days. 🙂
Hey, that looks like something my own boys might want to sink their teeth into. Will try out your recipe for sure. It sure is an interesting combo. Thanks.
I hate dill, but these looked so good, I had to try them. I cut the dill back a little, knowing my adversion. They were a big hit, everyone loved the dill flavor. Next time I may decrease the dill just a tad more. But I think that they need a little, just wouldn't be as good without it. Thanks for the recipe!!
i just made these for breakfast, skipping the dill (we didn't have any in the house) and doing half white flour and half whole wheat. they were absolutely delicious! thanks for the recipe.
Great recipe!! The combination is truly fascinating. dill, red onion & cheese drop biscuits all are nutritious and good for health. So a threesome combination is likely to be tasty and healthy alike.I am going to bake a batch for the holidays when my kids will be at home. I'll be sure that what they are eating is healthy. thank you for shearing your post.
I'm finally getting around to making these! Just noticed that your ingredient list says baking powder, but the instructions say baking soda. Which is it?
colene, so sorry! it is indeed baking powder. corrected. hope you love them 🙂
colene, so sorry! it is indeed baking powder. corrected. hope you love them 🙂
These are stellar! Had no red onion so subbed finely chopped green onion. Also subbed white whole wheat for the AP. I’ll make these again. And again.