• 1serving

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Nutrition Info . . .

VitaminsA, B9, C, D
MineralsMagnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 packs Refrigerated buttermilk biscuits

  2. cup Butter; melted, up to 1

  3. cup Chopped fresh parsley

  4. 2 tablespoons Chopped green onions

  5. 1 tablespoon Dried dillweed

Instructions Jump to Ingredients ↑

  1. 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.

  2. Converted by MC_Buster.

  3. Converted by MM_Buster v2.0l.


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