Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour or whole-wheat flour
2 teaspoons baking powder
¼ teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper, plus more for garnish
¼ cup light stick butter (not margarine)
2 tablespoons butter
⅓ cup thinly sliced green onion tops
½ cup fat-free milk
9 very thin shallot slices
Olive oil nonstick cooking spray
Preheat oven to 450°F. In a medium bowl, stir together all-purpose our, whole-wheat our, baking powder, cream of tartar, salt and ¼ teaspoon black pepper. Using a pastry blender, cut in light butter and butter until mixture resembles coarse crumbs. Stir in green onion tops. Make a well in the center of the our mixture. Add milk all at once to our mixture; stir just until dough clings together.
Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for four to six strokes or until nearly smooth. Pat or lightly roll dough into a 7x7-inch square. Cut dough into nine squares. Place one shallot slice on top of each square. Coat the tops of the shallot slices with cooking spray and sprinkle with additional freshly ground pepper. Place squares 1 inch apart on an ungreased baking sheet.
Bake for 12 to 14 minutes or until lightly brown. Serve warm.