Herb & Onion Wheat Biscuits

Can be made ahead*

1 c. diced onion

3/4 c. milk (any type)

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/4 c. chilled butter, cut into small pieces

Preheat oven to 425 degrees.

Heat a small skillet coated with nonstick spray over medium heat. Add onion and cook until tender, stirring frequently. Spoon onion into a blender. Add milk and process until smooth. Cool.

Combine flours, baking powder, salt, sugar, oregano, and basil in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse cornmeal. Add onion mixture and stir until just moistened.

Turn dough out on a heavily floured surface (dough will be sticky). Knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness and cut into 10 3-inch biscuits. Place on a greased baking sheet.

Bake for 12 minutes or until golden.

*Can be made ahead and frozen for a week. When ready to serve, thaw, wrap in foil, and heat in a 325-degree oven for 10 to 12 minutes or until thoroughly heated.