Onion-Poppy Seed Biscuit Loaf

I found this recipe in a magazine while waiting in a doctor's office. It looked so good, I made it that evening with dinner. This is tasty & quick, and I would imagine you could experiment with any number of seasonings to go with a variety of menus. These can also be baked separately on a cookie sheet instead of the loaf pan.

• Ready In: 25 mins
• Serves: 20
• Yields: 1 loaf

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 2  tablespoons  minced  dried onion
• 1  tablespoon poppy seed
• 2 (12 ounce) cans  refrigerated biscuits (10 biscuits per can, NOT the Jumbo size)

Directions

1. Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
2. Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
3. Open the cans of biscuits& separate them.
4. Dip each biscuit quickly into the butter mixture, turning to coat both sides.
5. Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf.
6. Bake in preheated oven for 20-25 minutes or until golden brown.
7. (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).