| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dorcas, Breads |
7 |
Servings |
INGREDIENTS
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried marjoram |
| 1 |
tb |
Dried basil |
| 2 |
ts |
Dried savory |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Dried sage |
| 1/4 |
c |
Chopped onion |
| 1 |
ts |
Seasoning mix |
| 2 |
ts |
Butter or margarine |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1 |
|
Beaten egg |
| 1/3 |
c |
Milk |
| 2 |
tb |
Grated Romano, or |
| 2 |
tb |
Grated Parmesan |
INSTRUCTIONS
SEASONING
BISCUITS
Mix seasoning ingredients and store in an airtight container.
In a small skillet, cook onion and seasoning in 1 tablespoon butter until
onion is tender. In mixing bowl, stir together the flour, baking powder
and salt.
Cut in the shortening until mixture resemble coarse crumbs. Combine onion
mixture, egg and milk; add to flour mixture all at once. Stir until dough
clings together. Knead on lightly flour surface 10 to 12 strokes. Roll or
pat dough to 1/2 inch thickness. Cut with a floured biscuit cutter. Place
close together in a greased 8x1 1/2 inch round baking pan. Melt remaining
butter and brush over dough. Sprinkle with cheese. Bake at 450~ for 12 to
15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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