From 2009 Penzeys Harvest Catalog

Cheesy Tomato Bake

1 onion, finely chopped
3 Tbsp. butter
¾ cup sour cream (not fat free)
¼ cup light mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 ½ tsp. 4/S Seasoned salt
½ tsp. Penzeys freshly ground pepper
3 tsp. Pasta Sprinkle, divided
2/3 cup cold milk
2 cups biscuit or pancake mix
2-3 firm ripe tomatoes, sliced
1 tsp.paprika
¼ cup grated Parmesan cheese

Preheat oven to 400F. Grease 9 x 13 baking dish and set aside. In medium skillet, heat the butter over medium-high heat. Add the onion and cook until lightly browned and softened. Place the onions in a large mixing bowl. Add the sour cream, mayonnaise, cheddar and mozzarella cheeses, 4/S Seasoned salt, pepper and 1 tsp. of the Pasta Sprinkle and mix well. In a separate bowl, stir together the milk and biscuit mix to form a soft dough. Stir in 1 tsp. Pasta Sprinkle. Knead lightly about 10-12 times. Pat the dough over the bottom of the baking dish, pushing the dough slightly up the sides to form a shallow rim. If you have trouble patting it out, rolling works well, just dust the table with flour before you start. Look over the tomato slices and cut out any hard core bits. Arrange the tomato slices over the dough. Spoon the sour cream and cheese mixture over the tomatoes, smoothing it to the edges. Sprinkle with paprika, the remaining 1 tsp. of Pasta Sprinkle and Parmesan and bake at 400F for about 25 minutes, until browned. Let cool for 20 minutes before slicing and serving.

Homemade Bisquick-type mix:

This is a lactose-free, vegan version of the popular pancake/biscuit mixes. It’s also trans-fat free if you choose a non-hydrogenated shortening. You can blend up a big batch and use it bit by bit or just blend up as much as you need for any recipe.

1 cup flour
1 ½ tsp. baking powder
¼ tsp. salt
1 tbsp. vegetable shortening