Prep Time: 20 minutes • Cook Time: 15 minutes • Serves: 8
Ingredients
- 1 16 oz can refrigerated biscuits
- 5 tablespoons butter
- 1 yellow onion, diced
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ⅓ cup Old Home French Onion Dip
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley, finely chopped
Directions
- Preheat the oven to 375 degrees. Grease a 12 cup muffin tin (I only use 8 cups).
- Add 2 tablespoons butter and the diced onion to a skillet over medium-low heat.
- Cover and cook until nicely browned, stirring occasionally, about 15 minutes. Turn down the heat if the onion starts to burn.
- Cut each biscuit into 9 pieces and place into a large bowl.
- Add the mozzarella, parmesan, Old Home French Onion Dip, garlic, 2 tablespoons parsley, and the caramelized onion.
- Toss everything together to combine.
- Scoop the biscuit mixture into each muffin cup, filling to the top and lightly packing so everything holds together nicely while baking. An ice cream scoop works great for this.
- Melt 3 tablespoons butter in a small bowl and mix in 1 tablespoon parsley. Brush half the mixture over the cheesy muffins, saving the rest.
- Bake for 15-18 minutes or until golden brown and cooked through.
- Brush the tops with the remaining melted parsley butter. Let cool in the muffin tin for 10 minutes before removing and serving warm.
