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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.