Vegetable cooking spray
1 c. onion, finely chopped
1 clove garlic, minced
2 tbsp. grated Romano cheese
2 tbsp. fresh parsley, chopped
2 tsp. fresh chives, minced
Dash of ground red pepper
2 1/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, cut into sm. pieces and chilled
1/2 c. skim milk
1 egg, lightly beaten

Coat a medium skillet with cooking spray; place over medium to high heat until hot. Add onion and garlic; saute 3 minutes or until tender. Remove from heat; stir in cheese and next 3 ingredients and set aside.

Combine flour, baking powder, and salt in a large bowl and cut in chilled butter with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Combine milk and lightly beaten egg; add to dry ingredients, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 10 or 11 times. Shape dough into a ball; wrap in heavy duty plastic wrap and chill 15 minutes.

Roll dough to a 12 x 8 inch rectangle on a lightly floured surface. Spread onion mixture evenly over dough. Starting at long side, carefully roll up jelly roll fashion; pinch edges to seal. Wrap in plastic wrap and chill for 30 minutes.

Cut dough crosswise into 3/4 inch slices. Place slices, cut side down, in muffin pans coated with cooking spray. Bake at 400 degrees for 19 minutes. Remove from pans immediately; serve warm. Yield: 16 biscuits.