Onion-Cheese Bread

1 tablespoon vegetable oil
3/4 cup finely diced onion
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving

Preheat the oven to 400 degrees F.Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.

In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.

Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.

Traditional Southern Biscuits

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons butter, cold
1/2 cup solid vegetable shortening, cold
1 cup milk Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.