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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. 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:
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.
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