| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Spanish |
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Thinly sliced Spanish onion, |
|
|
(1/2 lb) |
| 3/4 |
c |
Crumbled dried leaf |
|
|
Rosemary |
| 1/4 |
ts |
Salt |
|
|
Biscuit Dough: |
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Crumbled dried leaf |
|
|
Rosemary |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Solid vegetables shortening |
| 3/4 |
c |
Buttermilk |
INSTRUCTIONS
Prepare onion topping: Heat butter in medium sized skillet over low
heat. Add onion, rosemary & salt:; saute until softened, about 15
minutes. Remove from heat. Preheat oven to 450. Prepare dough: Sift
together flour, powder, rosemary & salt in bowl. Cut shortening into
flour mix until it resembles coarse meal. Make well in center of dry
ingredients. Pour in buttermilk all at once. Stir quickly with fork
to form dough. Turn dough onto floured board. Gently knead 2-3 times.
Pat dough into 3/4" thick piece. Cut out biscuits with floured 2"
biscuit cutter. Place on ungreased baking sheet. Press scraps
together (do not knead) Cut out more biscuits. Top each biscuit with
onion topping. Bake in preheated 450 oven for 12-14 minutes or until
lightly browned. Cool biscuits on sheet on wire rack for 2-3 minutes.
Serve immediately.
Onion Toppings:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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