Luckily, as I made do, I stumbled upon a great recipe that I can't wait to make again.
When I went to start the dough the next morning, I realized there wasn't a single stick of butter in the refrigerator. And that egg? I'd absentmindedly hard-boiled all two dozen the night before. Oops.
I thought about scrapping the bread making all together. One of my guests was bringing blueberry muffins after all, and there would be plenty of other food. But I really wanted some sort of savory bread, plus I had all that dill, so I dove into the cookbook collection to find a last-minute replacement recipe. As usual, Mark Bittman's How to Cook Everything Vegetarian didn't disappoint.
His biscuit recipe calls for either yogurt or buttermilk, all-purpose or cake flour and butter. I had some low-fat Greek yogurt, bread flour and Earth Balance spread, and since I was making do, I decided to give it a try.
The results? Fluffy, flavorful biscuits that disappeared pretty quickly. Turns out, making do tastes pretty good.
2 cups bread flour (or all-purpose flour)
pinch of salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup Earth Balance spread (or butter)
1 cup low-fat Greek yogurt
1/4 cup fresh dill, roughly chopped
Preheat oven to 450.
Mix dry ingredients in a bowl. In a food processor, add dry mixture and Earth Balance and pulse until combined. (You can also pinch the ingredients together with your fingers if you prefer.)
Gently stir in yogurt and dill with a spoon.
Place dough on a lightly floured surface and knead 10 times. Press out the dough until it is about 3/4 inch thick. Cut out biscuits with a glass or biscuit/cookie cutter, and repeat until all the dough is shaped.
Place biscuits on an ungreased baking sheet and bake for 7 to 9 minutes at 450.
*Note: Earth Balance spread contains salt, so if you're using unsalted butter, increase the salt measurement to 1 teaspoon.
Related: Recipe: Two-Ingredient Biscuits