Total Time
50mins
Prep 20 mins
Cook 30 mins

My sister, Ashley, found this in an old Betty Crocker cookbook. She says it’s delicious!

Ingredients Nutrition

Directions

  1. Sauté onions slowly in the butter just until soft in a medium-sized frying pan.
  2. Separate the biscuits; place in a single layer in any ungreased 8-inch cake pan.
  3. Spoon onion mixture on top.
  4. Beat egg slightly in a small bowl; blend in sour cream and salt.
  5. Spoon over onion mixture; sprinkle with poppy seeds.
  6. Bake at 375 for 30 minutes or until topping is set.
  7. Slice in wedges and serve warm.
Most Helpful

5 5

We had this tonight with supper. I do recommend that you slice the onions into thin slices. We loved it. Onion-Poppy Seed flavor is one of my favorites. This was so easy!

4 5

I made this recipe a couple of days ago because I had some canned bisquits I wanted to use up. I only had the big bisquits and I wouldn't reccomend using them - too much bread. I carmelized the onions and didn't have any poppy seeds. It was simple and the onion mixture tasted good. I wasn't thrilled with the bisquit taste combined with the onions (those bisquits just have an aftertaste I'm not fond of and they were a little crusty hard on the bottoms). Some other breading would be better, but you can't beat the ease of popping open a can. Reheats well in the microwave.