Butter Batter Bread Recipe
Ingredients
| Eggs | 2 , Well beaten | |
| Cream and mushroom soup | 1 Can (10oz) | |
| 2 tablespoons cooking or salad oil | ||
| Instant minced onion | 1 Teaspoon | |
| Biscuit mix | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1/4 cup shredded | ||
| Parmesan cheese | ||
| Celery or sesame seed | ||
Directions
Combine eggs, soup, and oil; mix well.
Stir instant onion into biscuit mix in a bowl and make a well in the center.
Add the soup mixture and stir until just blended.
Heat butter in a heavy 8-inch skillet with heat-resistant handle.
Spoon in the batter and top with cheese and celery seed.
Bake at 400°F about 25 minutes.
Serve hot, cut in wedge-shaped pieces.
Stir instant onion into biscuit mix in a bowl and make a well in the center.
Add the soup mixture and stir until just blended.
Heat butter in a heavy 8-inch skillet with heat-resistant handle.
Spoon in the batter and top with cheese and celery seed.
Bake at 400°F about 25 minutes.
Serve hot, cut in wedge-shaped pieces.
Chef
