Instructions: Preheat oven to 425iF. Combine mix and sugar. Cut in shortening until mixture is in coarse crumbs. Add milk, stirring lightly only until mixture is dampened. Turn out on lightly floured board and knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with 3 inch round. Place on lightly greased cookie sheet. Melt butter with dried onion and brush rounds. Sprinkle with onion salt. Fold over like pocket book rolls. Brush top with butter and onion, and sprinkle with onion salt. Bake 10-12 minutes or until lightly browned.

Makes approximately 20.

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