Savoury Chickpea Onion Biscuits Recipes

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

SAVORY CHICKEN & BISCUITS

Steps:

• Also terrific with LIPTON* RECIPE SECRETS® Golden Onion Soup Mix.
• Preheat oven to 400F degrees.
• In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
• Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
• Stir in savory herb with garlic soup mix blended with milk.
• Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
• Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
• Bake 10 minutes or until biscuits are golden brown.

SAVOURY CHICKPEA ONION BISCUITS

Steps:

• Get the fatty coconut milk, not the "light" variety. The meaty coconut goodness will condense at the top, leaving about an inch of watery stuff in the bottom. Don't shake the can - simply open the top, spoon out the thick coconut part, and pour off the watery stuff. The watery part can be discarded, or drunk (tastes light and sweet), or you can put part of it back into the biscuit mixture if it needs more liquid.
• Chop the onion, as fine or coarse as you prefer.
• Mix the rest of the ingredients. Add the chopped onion and mix. Add the coconut goo and mix until fluffy like mashed potatoes.
• Spoon onto baking sheet or into greased muffin tin. I prefer using a muffin tin - they just look so nice and well-shaped, and they are less likely to burn.
• Bake for 35 minutes @ 450 degrees F.