- 1 medium onion, chopped
- 1 teaspoon olive oil
- 1 1/2 cups reduced-fat biscuit/baking mix
- 1 egg, lightly beaten
- 1/2 cup fat-free milk
- 1 cup shredded reduced-fat Cheddar cheese, divided
- 2 teaspoons poppy seeds
- 1 tablespoon butter or stick margarine
- In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds.
- Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.