Ingredients & Directions
5 pk Refrigerated buttermilk
-biscuits
1/2 c Butter; melted, up to 1
1/4 c Chopped fresh parsley
2 tb Chopped green onions
1 tb Dried dillweed
Cut each biscuit in half. Combine remianing ingredients and blend well. Dip
each biscuit into butter coating thoroughly. Layer biscuits in a greased
tube pan or 12-cup ring mold. Cover and refrigerate overnight. Bake
according to directions on biscuit package. Yield: 24 servings.
Yields
1 servings
