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® Onion 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® Onion 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® Onion Veggie Dip, onions and oregano. Reassemble biscuits and spread the veggie dip on top. Bake following manufacturers’ instructions.