This bread is wonderful served along with our Baked Spaghetti (see page 76) and a fresh salad.

Ingredients

　　1 tablespoon vegetable oil

　　3/4 cup finely diced onion

　　1/2 cup milk

　　1 egg, beaten

　　1 1/2 cups The Lady & Sons Biscuit Mix

　　1 cup shredded sharp Cheddar cheese

　　1/2 teaspoon onion salt

　　2 tablespoons melted butter

　　1 tablespoon chopped fresh chives or parsley

　　Preheat the oven to 400 degrees. In a small skillet, heat the oil; saute the onions until tender, about 2 minutes. Combine the milk and egg, and add to the Biscuit Mix along with the sauteed onions and 1/2 cup of the cheese. Stir only until the dry ingredients are just moistened. Spread the dough into a greased 8-inch round cake pan. Stir the onion salt into the butter. Drizzle this over the dough, and sprinkle with chives or parsley. Bake for 15 minutes, then sprinkle the dough with the remaining 1/2 cup cheese and return to the oven to bake for 5 minutes longer, or until golden brown. Cut the bread into wedges and serve hot with butter.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.