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

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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: 91 calories, 5g fat (2g saturated fat), 22mg cholesterol, 197mg sodium, 8g carbohydrate (1g sugars, 0g fiber), 3g protein Diabetic Exchanges: 0 starch, 1 fat.

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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Smoky Onion Biscuit Squares

AVERAGE RATING
(3)
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5 Star
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MY REVIEW
Beema 104782
Reviewed Nov. 30, 2014

"This recipe was in the Mrs. Dash advertising supplement in the Dec/Jan 2015 issue of Simple & Delicious, and I have to say : DELICIOUS! I made it as an appetizer and they flew off the tray. As a field editor and one who hosts at least 10 parties every year, this will stay at the top of my list."

MY REVIEW
meaganteal 177391
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
nancye49 209847
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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