So…work is still kicking my butt. I started a new (full time, rest of the year!) teaching job last Monday and I had this fantasy that I was going to have more time for me (aka this blog, the gym, cooking cool recipes, hanging out with Brian, etc) than I did with my last position. Keyword being fantasy. I’m still getting my bearings and getting settled in the new job, so, posting schedule still sucks :)
Nevertheless, I’m chipping away at my New Years Resolutions. Here I am, posting (again!). Tuesday and Saturday we went to the gym (must be the beginning of January–that place was busy!) And last Sunday I made soup –and biscuits, which fall under the category of “learning to make things I normally buy”.
The soup was really satisfying. It’s really thick and using fresh produce made it even better. Minestrone is one of those soups that’s easy to alter and update based on what you’ve got in the fridge…this is what I had or remembered to buy and it turned out great. You know you need another soup recipe :)
Sticking with the above and previously mentioned goal of learning to make things instead of buying pre-made processed foods, I made biscuits to go with the soup. In short: easy, fast, and really, really delicious. We may never eat sliced bread with soup again.
Dill, Red onion and Cheese Drop Biscuits
from Everybody Likes Sandwiches
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup red onions, finely diced
1 Tablespoon dried dill
a hearty grind of black pepper
a large handful of old cheddar cheese
2 tablespoons vegetable oil
1 cup buttermilk or milk with 1 Tablespoon vinegar or yogurt with a bit of milk mixed in
- Preheat oven to 450F.
- In a large bowl, combine the flour, baking soda, 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 (really delicious) biscuits.