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Smoky Onion Biscuit Squares

Whip up a batch of my savory 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

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 large egg, room temperature
  • 1/4 pound smoked mozzarella cheese, shredded, divided
  • 1 teaspoon salt-free Southwest chipotle seasoning blend

Directions

  • 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.
  • 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.
  • Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts
1 piece: 91 calories, 5g fat (2g saturated fat), 22mg cholesterol, 197mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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Reviews

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Average Rating:
  • Beema
    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.

  • meaganteal
    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!

  • nancye49
    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