Dilled Biscuit Ring Recipe
Dilled Biscuit Ring Recipe photo by Taste of Home

Dilled Biscuit Ring Recipe

Publisher Photo
In Windbur, Pennsylvania, Lisa Bender relies on refrigerated buttermilk biscuits to streamline this savory pull-apart loaf. Flavored with dill ,Parmesan cheese and garlic powder, it makes an ideal addition to most meals.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 10-12 servings

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dill weed
  • 1/4 teaspoon garlic powder

Nutritional Facts

1 serving (1 piece) equals 110 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 312 mg sodium, 14 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Separate each tube of biscuits into 10 biscuits. Cut each biscuit in half; set aside. In a small bowl, combine the remaining ingredients; drizzle half into a greased 10-in. fluted tube pan. Place half of the biscuits in pan; drizzle with the remaining butter mixture. Top with remaining biscuits.
  2. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve warm. Yield: 10-12 servings.
Originally published as Dilled Biscuit Ring in Quick Cooking May/June 2003, p48

Nutritional Facts

1 serving (1 piece) equals 110 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 312 mg sodium, 14 g carbohydrate, trace fiber, 3 g protein.

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