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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Serve along side soup or chili. Ingredients:
3 cups all-purpose flour |
4 teaspoons baking powder |
1 tablespoon sugar |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
6 tablespoons butter, chilled |
1 egg |
1 cup buttermilk |
2 medium onions, halved lengthwise, thinly sliced |
2 tablespoons butter |
1 tablespoon brown sugar |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
Directions:
1. Preheat oven 425 degrees.
2. Combine first 8 ingredients; cut in butter until mixture resembles course crumbs.
3. In a bowl, whisk together egg and buttermilk; add to dry ingredients.
4. Turn onto a lightly floured board; knead 6-8 times. Pat dought into two 6 circles. Place on greased baking sheet.
5. Score surface with shallow cuts to make 6 wedges. Place topping over dough.
6. Bake 425 degrees 20-25 minutes or until golden.
7. Directions for topping:.
8. In skillet, saute onions in butter until tender. Remove from heat. Stir in remaining ingredients.
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