Ingredients
3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter -- softened
1/2 cup chopped onion
1 Egg
1 Cup milk
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter -- softened
1/2 cup chopped onion
1 Egg
1 Cup milk
Directions
Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.