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.
Jul 15, 2020
I make biscuits from a can all the time. Not only were these delicious, but I prefer the way they came out using this cooking method and plan to make them this way from now on, and just change up seasoning based on what I’m serving them with. I used garlic instead of onion, just my preference.
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?