1 (10 oz.) pkg. refrigerated buttermilk biscuits
2 c. broccoli, chopped, cooked & drained
5 oz. Cheddar cheese, shredded
1 lg. tomato, diced
1/4 c. onion, minced
1 tbsp. plus 2 tsp. butter, melted

Roll out biscuits individually to a 2 1/4-inch circle; place in muffin pan. (Spray lightly so they don't stick.) Combine rest of ingredients and fill the 10 cups of biscuits. Put water in other 2 cups to prevent scorching of pan. Bake 10 minutes at 400 degrees.