Cheesy Vegetable Soup

1 can (16 ounces) refrigerated biscuits
1 tablespoon vegetable oil
1/2 cup chopped onion
1 package (16 ounces) fresh broccoli, cauliflower,
   and carrot medley
1 can (14 ounces) chicken broth
2 cups milk
1 package (1 1/4 ounces) country gravy mix
1/2 teaspoon Italian herb seasoning
1 package (8 ounces) shredded American
   and cheddar jack cheese blend

Pat each biscuit into 5-inch round. Place over outside of 8 inverted 6-ounce custard cups that have been coated with no-stick cooking spray; press to fit over bottom and sides of cups. Place biscuit-side up on baking sheet with sides. Bake in 375°F. oven until deep golden brown, about 15 to 18 minutes.

Meanwhile, in large saucepan, combine oil and onion over medium-high heat; cook until translucent, about 2 minutes. Cut vegetables into bite-sized pieces. Add vegetables and broth to saucepan; cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 5 minutes. Stir in milk, gravy mix, and seasoning; return to a boil. Reduce heat; stir in cheese until melted, about 2 minutes. Ladle soup into biscuit bowls.