It's finally cold outside and nothing hits the spot like soup and homemade bread when you're chilled to the bone. But after making soup, how many of us really feel like making bread, too? This quick recipe is a always a hit with my family. It takes only about 5 - 10 minutes to make and another 10-12 to bake! I still like cornbread with chili or stew, but this drop biscuit recipe is great with most other soups. I think they taste a little like those at the Red Lobster restaurant. If you are brave, you can change the herbs to complement your entree.
Cheese And Herb Drop Biscuits
Combine in a bowl:
2 cups whole wheat flour
3 tsp. baking powder
1 tsp. sea salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1 or 2 cups shredded sharp cheddar cheese (or other favorite cheese)
Blend together:
1 cup milk
1/4 cup olive oil
Pour liquid ingredients into dry and mix by hand. Drop biscuits onto a lightly greased cookie sheet and bake 10-12 minutes at 425 degrees. Makes 12 small biscuits or less if you make them a bit bigger!
Stay warm!
