Publisher Photo
Publisher Photo
Shredded cheese and a sprinkling of herbs give refrigerated biscuits great flavor. This is one of my favorite bread recipes.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons butter or margarine, melted
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon garlic powder

Directions

Separate each tube of biscuits into 10 biscuits; place in a single layer in a greased 11-in. x 7-in. baking pan. Sprinkle with cheeses. Drizzle with butter; sprinkle with seasonings. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 20 biscuits.
Originally published as Savory Biscuits in Country Woman Christmas Annual 2002, p19

Nutritional Facts

1 each: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 195mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons butter or margarine, melted
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  1. Separate each tube of biscuits into 10 biscuits; place in a single layer in a greased 11-in. x 7-in. baking pan. Sprinkle with cheeses. Drizzle with butter; sprinkle with seasonings. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 20 biscuits.
Originally published as Savory Biscuits in Country Woman Christmas Annual 2002, p19

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