Yield: 1 Servings
|1||Thinly sliced Spanish onion,|
|¾ cup||Crumbled dried leaf|
|1 tablespoon||Baking powder|
|½ teaspoon||Crumbled dried leaf|
|⅓ cup||Solid vegetables shortening|
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 ¾" 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.