Ingredients
- 1 Tbsp. Dry oregano
- 1 Tbsp. Dry marjoram
- 1 Tbsp. Dry basil
- 2 tsp Dry savory
- 1 tsp Dry rosemary
- 1 tsp Dry sage
- 1/4 c. Minced onion
- 1 tsp Seasoning mix
- 2 tsp Butter or possibly margarine
- 1 1/2 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Shortening
- 1 x Beaten egg
- 1/3 c. Lowfat milk
- 2 Tbsp. Grated Romano, or possibly
- 2 Tbsp. Grated Parmesan
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Italian Seasoned Pan Biscuits
Servings: 7
Directions
- Mix seasoning ingredients and store in an airtight container.
- In a small skillet, cook onion and seasoning in 1 Tbsp. butter till onion is tender. In mixing bowl, stir together the flour, baking pwdr and salt.
- Cut in the shortening till mix resemble coarse crumbs. Combine onion mix, egg and lowfat milk; add in to flour mix all at once. Stir till dough clings together. Knead on lightly flour surface 10 to 12 strokes. Roll or possibly 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. Heat remaining butter and brush over dough. Sprinkle with cheese. Bake at 450 for 12 to 15 min.
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