1 pkg. refrigerated buttermilk biscuit dough
1 lg. Vidallia or mild white onion, in 1/8th inch slices
4 tbsp. butter
8 oz. sour cream
2 lg. eggs
1 spice jar of poppy seeds

Preheat oven according to biscuit container directions. Grease an 8 inch round cake pan. Place dough across bottom of cake pan (no holes showing). Melt butter in large skillet. Saute onion slices until translucent and limp. In a bowl, whisk 2 eggs and sour cream until well blended. Lay sauteed onions on biscuit base. Pour egg and sour cream mix on top of onions and sprinkle enough poppy seeds to cover top. Bake at 425 degrees according to biscuit instructions. Dish is done when egg mixture has set and has browned on edges. Let rest 10 minutes and cut with sharp knife into wedges.