Smoky Onion Biscuit Squares Recipe
Smoky Onion Biscuit Squares Recipe photo by Taste of Home

Smoky Onion Biscuit Squares Recipe

Publisher Photo
Whip up a batch of my savory, biscuit-like squares to complement dinner or whenever you need a yummy bit of comfort. —Donna-Marie Ryan, Topsfield, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 16 servings

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1/4 teaspoon sugar
  • 1 garlic clove, minced
  • 1-1/2 cups biscuit/baking mix
  • 1/2 cup 2% milk
  • 1 egg
  • 1/4 pound smoked mozzarella cheese, shredded, divided
  • 1 teaspoon salt-free Southwest chipotle seasoning blend

Nutritional Facts

1 piece equals 91 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 197 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  1. In a small skillet, cook onion in butter over medium heat until tender. Add sugar; cook 10-15 minutes longer or until golden brown. Add garlic; cook for 1 minute. Cool slightly.
  2. In a small bowl, combine the biscuit mix, milk and egg. Fold in 1/2 cup cheese, seasoning blend and onion mixture. Transfer to an 8-in.-square baking dish coated with cooking spray. Sprinkle with remaining cheese.
  3. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 16 servings.
Originally published as Smoky Onion Biscuit Squares in Country Woman April/May 2008, p27

Nutritional Facts

1 piece equals 91 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 197 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

This recipe pairs well with a sweet red wine.

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Reviews for Smoky Onion Biscuit Squares

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MY REVIEW
Reviewed Feb. 1, 2014

Really good! I was surprised. I made this with ghoulash and it was great. I couldn't find smoked mozarella so I used smoked gouda. We will make this again!

MY REVIEW
Reviewed Oct. 26, 2009

Everybody raved about these. I changed it up a little. Could not locate smoked mozzarella at the store where I was shopping so being from Texas I got Pepper Jack. Gave it a wonderful kick. Even my picky grandson who doesn't eat onion's went back for what was left. Served it with a crockpot roast with carrots and potatoes. Next time I will try the smoked mozzarella. Nancy

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