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.