From “from Asparagus to Zucchini, a guide to farm-fresh, seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.
2 large eggs, well beaten
2 large yellow onions, grated (or one very large onion)
1/2 cup canola oil
3 cups unbleached flour
2 Teaspoons Baking Powder
1 Teaspoon Sugar
1/2 cup poppy seeds or sesame seeds
Heat oven to 400 degrees; lightly grease cookie sheets. Whisk eggs in a bowl; add onions and oil. Stir in dry ingredients. Add poppy seeds and 2 Tablespoons water. Mix well. Drop by tablespoonfulonto cookie sheets. Bake until golden brown, 10-15 minutes. Makes 40 appetizer-size biscuits.
