 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
This goes great with pasta or just a salad for dinner. Just a little twist on the favorite breakfast bread. I also like to add garlic powder to the dry ingredients, but that's just me! Overnight chill time isn't included in the cooking time. Ingredients:
5 -7 1/2 ounces refrigerated buttermilk biscuits |
1 cup butter, melted |
1/4 cup fresh parsley, chopped |
2 tablespoons fresh green onions or 2 tablespoons chives, chopped |
1 tablespoon dried dill |
Directions:
1. Cut each biscuit in half.
2. Combine all other ingredients and mix well.
3. Dip each biscuit piece and coat well.
4. Layer biscuits in a 12-cup bundt pan.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 25 minutes or until golden brown.
|
|