Olive Oil Drop Biscuits

Omigosh. I swear to you that we here do not live on baked goods alone. I actually wanted to blog about this really pretty good and extremely healthy soup I made out of roasted beets and carrots and fennel, sweetened with just a little maple syrup, then blended until smooth with a little chicken stock. But it wasn't great... Josh added some lemon juice to the leftovers and it was better. It needed the tang. I love the idea of just tossing roughly chopped healthy stuff into the oven, then pureeing it into dinner. But that recipe needs tweaking before I post it. I will post it, though, and I will post other healthy stuff. I will, I will.

Roasted Beet Soup

We've also been very into salads lately, because they're so easy. A baby greens & herbs salad, on top of a slice of toast, with a lightly-poached egg and a pinch of salt and pepper. That's healthy, right? We eat stuff like that, too.

But for now: Biscuits. Tasty, tasty baking powder biscuits with olive oil instead of butter. See? I am totally concerned about your HDL.

Ingredients

2 c. all-purpose flour

3 tsp. baking powder

2 TB sugar

1 tsp. salt

1/2 - 1 TB citrus zest (lemon or orange)

1/2 c. sliced almonds

1/2  c. olive oil (the better the olive-oil the better your biscuit!)

1 c. milk

Preheat oven to 450 degrees F. Line a heavy baking sheet with parchment.

Sift together dry ingredients.  Toss in zest and almonds. Make a well in the center, then pour in oil and milk. Stir just until all batter is moistened. Plop down large spoonfuls onto prepared baking sheet and bake on the middle rack for ~12 minutes, or until toasty-brown on top. You could also plop into lightly greased muffin tins, if you prefer a more uniform shape.

These bake up crispy on the outside and downright pillowy in the middle. They are over-the-top awesome with Peach Rosemary Jam. Would also be good with a handful of dried cranberries mixed in, I think.

Makes ~12.

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