4 ready-to-bake refrigerated buttermilk flaky biscuits (1 oz. each)
2 eggs
1 tsp. Worcestershire sauce
1/2 tsp. Dijon-style mustard
Dash pepper
1/2 c. finely chopped onion
2 oz. cheddar cheese, shredded

Preheat oven to 450 degrees. Spray sixteen 1 1/2- or 2-inch miniature muffin pan cups with non-stick cooking spray. Carefully separate each biscuit into 4 thin layers of dough. Firmly press 1 layer onto bottom and up the sides of each cup; set aside.

In small mixing bowl beat together eggs, Worcestershire sauce, mustard, and pepper; add onion and cheese and mix well. Spoon 1/8 of mixture (about a scant tablespoonful) into each biscuit-lined cup and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until hors d'oeuvres are puffed and lightly browned, 10-12 minutes. Makes 8 servings, 2 hors d'oeuvres each.

Keep biscuits refrigerated until ready to use. Separate dough into layer as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature.