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