Active Time: 5 minutes
Start to finish: 30 minutes
- Heat oven to 400 degrees F.
- Mix flour, baking powder, baking soda and salt together in a medium size mixing bowl. Add butter and mix with fork or fingers until the butter is in small pieces about the size of a pea. Stir in milk or buttermilk until just blended. Do not overmix.
- Pat dough out on a floured work surface into a rectangle about the size of a sheet of paper, 8 ½ by 11 inches. Spread 2 tablespoons of Sabra Sun Dried Tomato Greek Style Veggie Dip on top of the dough. Sprinkle onion and oregano over the dough. Fold dough in half like a book and pat to about ½ to ¾ inch thick. Spread remaining Sabra Sun Dried Tomato Greek Style Veggie Dip on top. Cut into 18 biscuits using a large knife.
- Bake in preheated oven 12-15 minutes or until beginning to brown.
- Serve warm.
Chef's Note Don’t have time to bake from scratch? Try using a biscuit mix, or if you still don’t have time, buy a refrigerated container of flaky biscuits. Split each biscuit in half, top bottom half with Sabra Sun Dried Tomato Greek Style Veggie Dip, onions and oregano. Reassemble biscuits and spread the veggie dip on top. Bake following manufacturers’ instructions.