Dilled Biscuit Ring Recipe
Dilled Biscuit Ring Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Directions

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.
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 piece: 110 calories, 5g fat (3g saturated fat), 12mg cholesterol, 312mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  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

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