Ingredients

1 (12 ounce) package refrigerated buttermilk biscuit dough
1/2 cup melted butter
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried dill weed
1/4 teaspoon dried minced onion

Method

1. In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
2. Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
3. Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.

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