this recipe is super quick and easy, and goes perfectly with all those slow-cooker soups and stews i've been throwing at you lately. it's also very customizable - the recipe i've created makes a savoury dinner-style biscuit, but you could always try different spices, or leave the spices out and throw in some berries or seeds for a tasty breakfast treat. you could make them plain, and eat them with jam, etc etc. the possibilities really are endless (i love recipes like that!)
these literally take less than 10 minutes to prep, and 20 to bake - perfect for those rushed, slow-cooker nights. (i served them with my vegan winter veggie stew, this time)
they are light and chewy-on-the-inside, crispy-on-the-outside and ever so delightful. i may have been eating too many of them...
ingredients:
2 c white flour
2 c whole wheat flour
1 heaping T baking powder
1 t salt
2 T dried parsley
2 T garlic powder
1 c cheese (i used daiya cheddar, but cheese is optional)
2 c water
to make:
mix flours, baking powder, salt, spices and cheese. stir with a spoon to ensure they are well-mixed.
add water. mix either with a large spoon, or with a paddle-attachment on a mixer. mix ONLY until everything is combined, do not overmix. the dough will be moister in some spots than others, but don't worry about it!
spoon onto a greased cookie sheet, or into greased/non stick muffin tins.
bake at 375 for 20 minutes.
enjoy!
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