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Dilled Biscuit Ring

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

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

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