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This is a great accompaniment with salad for a ladies lunch or great with salmon or homemade soup. Everyone will love it – you’d better make two.
1/2 C Chopped onion
1/3 C Milk
1 Tbsp. Butter
Poppyseeds
1 C. TeaBisk/Bisquick
1/2 C Grated cheddar cheese
1 Egg, slightly beaten
1 C Grated cheddar cheese
Saute onion and butter until the onion is transparent. Meanwhile, combine the biscuit mix, 1/2 cup grated cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in small amount of flour if it’s sticking too much. Butter 8" or 9" pit pan and also your hands. Spread this mixture on the bottom of the pan. Combine the cup of grated cheddar and egg. Spread on crust, sprinkle with onion-butter mixture and poppyseed. Bake at 425 for 20 minutes. To serve, cut in wedges. Serves 8
1/2 C Chopped onion
1/3 C Milk
1 Tbsp. Butter
Poppyseeds
1 C. TeaBisk/Bisquick
1/2 C Grated cheddar cheese
1 Egg, slightly beaten
1 C Grated cheddar cheese
Saute onion and butter until the onion is transparent. Meanwhile, combine the biscuit mix, 1/2 cup grated cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in small amount of flour if it’s sticking too much. Butter 8" or 9" pit pan and also your hands. Spread this mixture on the bottom of the pan. Combine the cup of grated cheddar and egg. Spread on crust, sprinkle with onion-butter mixture and poppyseed. Bake at 425 for 20 minutes. To serve, cut in wedges. Serves 8
