1 quart Yellow onions, finely chopped
1 1/2 quarts whole wheat flour
4 tsp. baking powder
1 Tbsp. salt
3/4 cup chilled butter, sliced thinly
Approx. 2 cups nonfat milk
1/4 cup sesame or sunflower seeds
2 Tbsp. poppy or caraway seeds
- Set aside 2 cups finely chopped onions for topping. Combine flour, baking powder, salt and butter in mixing bowl. Beat until mixture has a fine, even, crumbly texture. Lightly beat in 2 cups onions and enough milk to get a soft dough. Don’t overbeat or biscuits will become stiff.
- Turn dough onto lightly floured surface and gently pat into two 10-inch squares.
- Cut each square into 16 squares. Sprinkle tops with reserved 2 cups onions and the choice of seeds. Transfer to baking sheets, leaving space between biscuits.
- Bake at 450 degrees for 20 minutes or until baked through.
Recipe and image provided by the National Onion Association