What goes well with split pea soup?

When my SO and I moved into our apartment in August, along with a beautiful view, pool table in the lobby, and gorgeous rooftop deck, we also gained two fabulous neighbors - Kadi and Ryan.

Over the past few months, we've developed a kind of neighborly relationship that quite frequently revolves around food.  

Kadi loves to bake (especially when she is stressed) and I love to cook.

Ryan and my SO love to eat.

Neighbor match made in heaven!!

One fine snowy day this week, the four of us found ourselves ensconced in our respective apartments holing up from the cold.  They had ingredients for split pea soup and were willing to share, but I wanted to contribute to the meal as well.

After polling the gentlemen on what they thought would go well with the soup, we agreed upon biscuits. 

Unfortunately, when I first typed biscuits into the search bar, the results were overwhelmingly recipes for buttermilk biscuits.  

Buttermilk in this stomach?  No way!  

Finally, I found a very basic recipe on The Non-Dairy Queen and with a few minor modifications created a delicious accompaniment for the split pea soup.

Buttery Biscuits

Approximate servings: 12

Equipment:

Pastry blender or mixer (unless you're super strong and can blend cold butter with flour by hand)

Bowl

Silpat or other floured flat surface to roll out dough

Rolling pin (I didn't have one and patted the dough flat, but it would have been handy!)

2 - 3 inch pastry cutter (I used the rim of a wine glass)

Cooking spray

Baking sheet

Ingredients:

2 cups all-purpose flour, plus extra for flouring the Silpat

1 Tb. baking powder

1/2 tsp. salt

1/2 cup cold unsalted butter

2/3 cup rice milk or soy milk

Preheat oven to 450 degrees and spray baking sheet with cooking spray.

Combine flour, baking powder, and salt in a mixing bowl.  Cut in the butter with a pastry blender or mix on low-medium speed until the dough is crumbly. Add milk and blend until combined and dough forms into a soft ball.  

Place the dough on the floured Silpat and roll out with a rolling pin or pat down by hand until dough is approximately 3/4 inch thick.  Cut out circles using the pastry cutter and place on the greased baking sheet.

Bake for 8-10 minutes or until they are lightly brown on top.

Serve warm with butter!

Possibly suggestions to tweak this recipe:

- None!!  But I would suggest using leftover biscuits by toasting them and serving them with jam and butter for breakfast.

My breakfast :)