ONION ROSEMARY BISCUITS

These biscuits pair nicely with main dish soups or salads.  We were told not to use margarines with hydrogenated or partially hydrogenated fats for health reasons.  We use Smart Balance and Earth Balance spreads, but butter works for this recipe as well.  Budget-friendly tip:  Rosemary (below) is another perennial herb that is easy to grow.
 

1 teaspoon canola oil

3/4 cup finely chopped onion

4 teaspoons minced fresh or 1 1/2 teaspoons crushed dried rosemary

1 teaspoon honey or agave nectar

2  cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cold Smart balance or Earth Balance spread or 1/4 cup cold butter

1 cup lowfat buttermilk or nonfat sour milk

Heat oil in a small skillet.  Saute onion until tender. Add rosemary and saute one minute more.  Remove from heat and stir in honey or agave.  In a mixing bowl, stir together flour, baking powder, soda, and salt.  Cut in spread or butter until mixture resembles coarse crumbs.  Stir in onion mixture.  Stir in milk just until combined.  Add a bit more flour if dough is too sticky.  Turn onto floured surface and knead a few times.  Pat or roll to 1/2 inch thickness and cut with a biscuit cutter.  Place 2 inches apart on lightly oiled baking sheet.  Bake at 450 degrees for 9-11 minutes.  Makes 12-14 biscuits.