Classic Onion Biscuits
|Onion||3⁄4 Cup (12 tbs), finely chopped|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Celery seed||1 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
Cook onion in hot fat till tender, but not brown.
Sift together flour, baking powder, and salt; stir in celery seed.
Cut in shortening until mixture resembles coarse crumbs.
Stir in cooked onion.
Combine egg and milk; add all at once and stir just till dough follows fork around bowl.
Turn out on lightly floured surface and knead gently 1/2 minute.
Roll 1/2 inch thick and cut with doughnut cutter.
Place circle of "doughnuts" on boiling hot meat-vegetable mixture; center with a few doughnut "holes"; bake in very hot oven (450°) 10 to 15 minutes or till biscuits are done. (Bake remaining biscuits on an ungreased baking sheet.)