These savoury, tender and flaky biscuits are really easy to make and go well with stews and soups and are good enough to munch away on their own. I crumbled them over this cumin roasted cauliflower soup. The best part is that it uses very common pantry staples and yes, no eggs and no butter. Still delicious.
There should really be nothing more for me to say to convince you to try them immediately. Now.
Easy Onion Drop BiscuitsRecipe adapted from here
Yield: Makes about 20 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 cup canola oil ( or melted butter, or melted smart balance)
- 1 cup milk ( any kind is ok. You can use soy or almond milk to make this dairy free)
- 3 tablespoons onion powder ( Or you can use caramelized onions that have been diced very finely and the water squeezed ot of them using a kitchen towel)
- 1 tablespoon chilli flakes
- 1/4 tsp chilli powder
- 1/4 tsp pepper
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine all the dry ingredients: flour, baking powder, sugar, onion powder, chilli powder, flakes and salt.
Stir in the oil and milk with a fork just until moistened.
Drop tablespoons of the batter on a lightly greased baking sheet
Bake in the preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.
Store in airtight container or zip bag at room temperature for up to two days. You could freeze them for longer.
The will get a little soft after the first day. You can re crisp them by warming in the oven for about 5 mins.
This is a great basic biscuit recipe to customize. Add some grated cheddar and chopped chives to make cheddar chive biscuits. Add minced garlic and oregano.. you get the idea. You can also just make them plain and serve with butter and jam for a sweet breakfast treat.