These biscuits are quick way prepare and easy on your pocketbook.—Marcille Meyer, Battle Creek, Nebraska
- 1/4 cup butter, melted
- 1 tablespoon finely chopped onion
- 1 teaspoon dill weed
- 1 tube (10 ounces) refrigerated buttermilk biscuits
- In a shallow bowl, combine the butter, onion and dill. Cut biscuits in half lengthwise; toss in butter mixture. Arrange in a single layer in an ungreased 9-in. square baking pan.
- Bake at 450° for 8-10 minutes or until lightly browned. Serve warm. Yield: 6 servings.
Originally published as Dill Biscuits in Taste of Home December/January 1996, p19
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