- 2 cups biscuit mix
- 1/4 cup California Sauterne or Chablis
- 1 tbspn sugar
- 1 tspn, minced onion
- 1/2 tspn crushed oregano
- 1/4 cup melted butter
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup shredded Parmesan cheese
Beat until blended. Turn into well-greased 8-inch round cake pan. Sprinkle Parmesan cheese over top.
Bake in hot oven (400 degrees) for 20 to 25 minutes. Serve warm, in pie-shaped wedges. Serves 6 to 8.
(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Paul Huber of E & J Gallo Winery in Fresno, California.)
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