Tiny Herb Rolls

1/4 cup Butter

1 1/2 tsp. Parsley Flakes

1/2 tsp. Dill Seed

1/4 tsp. Onion Flakes

1 tbls. grated Parmesan cheese

1- 8 oz. package refrigerated buttermilk biscuits


Preheat oven to 425 degrees.  Melt butter; add parsley flakes, dill seed, onion flakes and Parmesan cheese, stirring to blend ingredients.

Cut each biscuit into quarters, using shears.  Dip each piece in butter mixture and arrange in a buttered 8 inch round cake pan, pieces touching. 

Bake 12-15 minutes or until lightly browned.  Turn out in one piece onto a serving plate and serve as pull-apart rolls.


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