Cheese-Onion Bread

I've been making this bread for years and had no idea the recipe dates back to 1953! At that time, says my cookbook, biscuit mixes were new to the American kitchen as an aid in time saving over the use of yeast. Yeast breads are wonderful, but my guess is that the average cook today has never opened a package of yeast, so biscuit/baking mixes continue to be used a great deal. They provide the busy cook a way to get a tasty bread on the table in short order. This recipe is rich with butter and cheese, and is wonderful with soups and salads. Blessings...

Recipe: 

1/2 cup chopped green onion
1 tbsp. butter
1 egg
1/2 cup milk
1-1/2 cups biscuit/baking mix
1 cup grated sharp or medium Cheddar cheese
2 tbsps. melted butter
1 tbsp. sesame or poppy seed

1. Cook the onion in 1 tbsp. butter until tender.
2. Measure milk in 1 cup measure and add egg. Beat with a fork and add to biscuit mix just until moistened.
3. Add onion and 1/2 cup of the cheese, stir to combine.
4. Spread dough in a greased 8" x 1-1/2" round cake pan.
5. Sprinkle with remaining cheese and sesame seed. Drizzle with 2 tbsps. melted butter.
6. Bake in a preheated 400 degree oven for 17 - 20 minutes or until the bread tests done with a toothpick. Serve hot.

Serves 6 - 8