INGREDIENTS:

1 can refrigerated buttermilk biscuits
1/4 c. melted butter
1 1/2 tsp. dried parsley flakes
1/2 tsp. dill seed
1 tbsp. Parmesan cheese
1/4 tsp. dried onion flakes

DIRECTIONS:

Preheat oven to 425 degrees. Separate biscuits and cut each biscuit into quarters. Mix butter, parsley, dill seed, Parmesan cheese, and onion flakes in an 8 inch round cake pan. Dip biscuit pieces in butter mixture and slide to edges of pan until all pieces are well-coated on all sides. Bake 12 to 15 minutes.

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