| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread, Biscuits & |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 3/4 |
c |
Parmesan cheese; grated |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Chilled butter; cut into chunks |
| 1/2 |
c |
Milk |
| 2 |
lg |
Eggs; lightly beaten |
| 3/4 |
ts |
Tabasco sauce |
| 3/4 |
c |
Onion; finely chopped |
INSTRUCTIONS
Preheat oven to 400F degrees. Grease baking sheet; set aside. Combine
flour, cheese, baking powder, oregano and salt in large bowl or food
processor. Cut in butter with pastry blender, two knives or pulses of the
food processor until mixture resembles coarse crumbs. (If blended in food
processor, transfer mixture to large bowl.)
Combine milk, eggs and Tabasco sauce in small bowl until well blended; stir
into flour mixture just until moistened. Stir in onion. (The dough will be
sticky.) Place dough onto center of prepared baking sheet; pat dough into
9" circle. Cut circle into 8 wedges.
Bake 20-25 minutes or until golden brown and wooden pick inserted in center
comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm
or cool completely.
Recipe by: Muffins & Quick Breads for Every Occasion
Posted to MC-Recipe Digest V1 #1063 by "creedenites"
<creedenites@sprintmail.com> on Jan 30, 1998
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