Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas

Moist little biscuits with sauteed onion and fresh dill.

Servings

1 cooking spray
1 tbsp canola oil
1 cup fresh chopped onion
1 cup cold water , boiling
0.25 cup canola oil
2 cup matzoh meal
2 medium eggs , beaten
1 egg whites , beaten
1 tsp salt
1 tbsp fresh dill weed , OR 1 tsp dried dill
2 tsp poppy seeds

1 Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray and set aside.
2 Heat 1 tbsp oil in a small skillet. Add the onion and saute over moderate heat, stirring frequently, until lightly browned.
3 Remove from heat.
4 Combine the boiling water and oil in a mixing bowl.
5 Stir in the matzo meal, a little at a time, until smoothly combined with the water and oil.
6 Stir in the eggs, followed by the onions, and all remaining ingredients.
7 Form into 1-1/2-inch diameter balls.
8 Flatten slightly and arrange on prepared baking sheet.
9 Bake for 25 to 30 minutes, or until golden.
10 Cool on a rack. Serve warm.

These moist little biscuits are great with soup. Store any biscuits not used immediately in a tightly sealed plastic container.