Herbed monkey bread

Yield: 1 servings

Measure Ingredient
5 packs Refrigerated buttermilk biscuits
½ cup Butter; melted, up to 1
¼ cup Chopped fresh parsley
2 tablespoons Chopped green onions
1 tablespoon 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.

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