1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 cup butter
1 Tblsp. olive oil
1 tsp. dried parsley
1 tsp. dried dill
1 tsp. minced garlic, or more
3 Tblsp. parmesan cheese
In a small mixing bowl, melt butter with oil, herbs and seasonings. Stir in cheese.
Separate biscuits and cut each into 4 pieces.
A few at a time, gently toss biscuit pieces in butter mixture and arrange in a non-stick 9-in. round baking pan.
If there’s any leftover “butter”, drizzle over biscuits.
Bake at 375 degrees for 12-15 minutes, until golden brown.
Invert onto plate or break apart into basket to serve. Serves 6
~ Seems like a lot of herbs, but it’s a good place to start - these are mild flavors.
~ Make two pans, two different herb blends for dinner.
~ A double recipe fits well into a 'bundt' pan, extend cook time to 15-20 minutes.
~ Thaw one package Rhodes AnyTime Dinner Rolls and use in place of biscuits - they even come in a pan you can use and toss.
~ Use your favorite herbs, 1 Tblsp. sesame seeds, 1 tsp. dried basil or rosemary, 1/2 tsp. dried oregano or thyme, or 1/2 tsp. dried minced onion.
~ Great with soup, salad, or for a special luncheon.
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