Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 182 calories, 9g fat (5g saturated fat), 20mg cholesterol, 481mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 4g protein.
Oct 21, 2012
The first time I made this, I followed the recipe. It was ok although we felt the bisquits were a bit doughy for our tastes. The next time, I substituted some western rolls I had on hand. Cut them up, dipped and baked them. They were wonderful! After adapting them I'd give them a 5 star rating. One of my family's favorites.
Jan 5, 2010
Easy and yummy. What more can you ask for?