2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon dried minced onion
1/2 cup shortening
½ cup shredded parmesan cheese
½ cup finely grated parmesan cheese
¾ cup milk + ½ tsp. vinegar (creates buttermilk)
1 Tablespoon of melted butter
1 tsp. finely grated parmesan cheese
Directions
- Preheat Oven to 425°
- Measure flour, baking powder, salt and minced onion into bowl.
- Cut in shortening with a pastry blender.
- Stir in both parmesan cheeses and the milk.
- Round up the dough and knead lightly 8 times on a floured pastry cloth.
- Roll with floured rolling pin until ½” thick.
- Cut with a floured biscuit cutter and place on ungreased baking sheet..
- Brush tops with melted butter and sprinkle lightly with finely grated parmesan cheese.
- Bake 10- 12 minutes or until golden brown.
Makes about 8 large or 20 mini biscuits.