Source: St. Louis Post-Dispatch
Yield: 1 loaf; 10 servings
1/4 cup (1/2 stick) butter, melted 2 tablespoons minced dried onion 1 tablespoon poppy seeds 2 (12 ounce) cans refrigerated buttermilk biscuits
Preheat oven to 350 degrees F.
Stir together butter, onion and poppy seeds.
Separate biscuits; dip each biscuit into butter mixture, turning to coat. Arrange biscuits, standing on edge, in 2 rows in a 9 x 5-inch loaf pan. Brush with remaining butter mixture. Bake for 25 to 30 minutes or until golden. Let cool in pan for 10 minutes.
Per serving: 266 calories; 14g fat (47 percent calories from fat); 5g saturated fat; 12mg cholesterol; 5g protein; 30g carbohydrate; 0.5g sugar; no fiber; 688mg sodium; 15mg calcium; 19mg potassium
