Italian seasoned pan biscuits

Yield: 7 Servings

Measure Ingredient
1 tablespoon Dried oregano
1 tablespoon Dried marjoram
1 tablespoon Dried basil
2 teaspoons Dried savory
1 teaspoon Dried rosemary
1 teaspoon Dried sage
¼ cup Chopped onion
1 teaspoon Seasoning mix
2 teaspoons Butter or margarine
1½ cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
¼ cup Shortening
1 \N Beaten egg
⅓ cup Milk
2 tablespoons Grated Romano, or
2 tablespoons Grated Parmesan



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 ½ inch thickness. Cut with a floured biscuit cutter. Place close together in a greased 8x1½ inch round baking pan. Melt remaining butter and brush over dough. Sprinkle with cheese. Bake at 450~ for 12 to 15 minutes.

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