Made with quartered refrigerated buttermilk biscuit dough coated in melted butter and herbs, this pull-apart herb bread is a quick and easy appetizer or side for the dinner table.
Ingredients
- 12 ounce Pillsbury refrigerated buttermilk biscuits quartered
- 4 Tablespoons salted butter melted
- 1 ½ teaspoon dried parsley
- 1 teaspoon dried dillweed
- ¼ teaspoon dried onion flakes
Instructions
- Preheat oven to 425℉. Coat a 9-inch baking dish with non-stick spray and set aside.
- In a mixing bowl, stir to combine the melted butter and seasonings.
- Roll each biscuit quarter in the butter mixture and place in the prepared baking dish (the pieces will be touching).
- Pour the remaining herb biscuit butter over the biscuits.
- Bake for 10-12 minutes or until golden brown.
- Let stand 5 minutes to further absorb butter and herbs before serving.
Notes
Use regular-size Pillsbury biscuits, not Grands.
Nutrition calculation based on 4 pieces per serving.
Cover leftovers with plastic wrap and serve at room temperature.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 357mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!