Heat oven to 375°F. Bake frozen biscuits as directed on bag.
Meanwhile, in small bowl, mix soup, milk, cheese and pepper; set aside. In medium bowl, beat eggs with wire whisk. Stir in 1 tablespoon of the onions. In 8-inch skillet, melt butter over medium heat. Add egg mixture; cook 4 to 5 minutes, stirring occasionally, until eggs are thoroughly cooked but still moist.
Gently stir soup mixture into egg mixture. Cook and stir until thoroughly heated.
Split each warm biscuit; place on individual serving plate. Spoon egg mixture over biscuits. Sprinkle with remaining onions.