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8 servings
Ingredients:
1 (12 ounce) package refrigerated buttermilk biscuit dough1/2 cup melted butter1 1/2 teaspoons dried parsley1 1/2 teaspoons dried dill weed1/4 teaspoon dried minced onion
Instructions:
In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.Cut buttermilk biscuits into quarters.Roll each biscuit quarter in herb butter.Place in 8 inch cake pan, with pieces touching.Pour remaining butter over biscuits.Bake in a 425 degree F (220 degrees C) oven for 12 minutes.Serve warm.
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