- Add 1 tsp garlic powder when adding the vegetables to the pan, makes for a rich, flavoral broth in the end.
- Leave out the bacon.
- Instead of making the drop biscuits (though they are good too) I used whole-wheat buttermilk biscuits. I made these a few weekends ago and froze, tonight I just pulled them out of the freezer, brushed with milk, and some dried herbs. I thought they turned out quite well; I included the recipe below.
Ready to freeze or bake:
Whole-Wheat Buttermilk Biscuits from 'Eating Well'
1/4 cup buttermilk, 1 tablespoon canola oil, 1 cup whole-wheat pastry flour, 1 cup all-purpose flour, 1 tablespoon sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 tablespoons cold butter, cut into small pieces, 1 tablespoon milk, for brushing
1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
2. Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.
3. Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. (Place on a sheet pan and freeze, if desired at this point. Once frozen place waxed paper between each biscuit and seal in a freexer bag. Proceed with step 4 when ready to bake.)
4. Brush the tops with milk. Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.
Saturated Fat: 1g
Monounsaturated Fat: 1g
Dietary Fiber: 1g