Onion-Poppy Seed Biscuit Loaf

Recipe by Mary Scheffert
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READY IN: 25mins
SERVES: 20
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 14
    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)
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DIRECTIONS

  • Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside.
  • Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds.
  • Open the cans of biscuits& separate them.
  • Dip each biscuit quickly into the butter mixture, turning to coat both sides.
  • 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.
  • Bake in preheated oven for 20-25 minutes or until golden brown.
  • (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.).
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