Prep 5 mins
Cook 12 mins
This is a very basic recipe but they are so tasty!! They're very versatile too! You could change the spices and cheese that you use and have a zillion combinations. I got this recipe from my sister.
- 2 tablespoons melted butter or 2 tablespoons margarine
- 1 teaspoon parsley flakes
- 1⁄4 teaspoon celery salt
- 1 teaspoon onion flakes
- 2 tablespoons parmesan cheese
- 1 package refrigerated biscuit (your preference)
- Mix all ingredients except biscuits, and spread evenly in an 8" round baking pan.
- Place biscuits in pan.
- Bake at 425* 10-12 minutes.
- Turn rolls out upside down on plate to serve.
- *** I have made these several times since posting, and just wanted to add, if you want to cut down on the fat (butter) , I used I Can't Believe It's Not Butter (ICBINB) and still had great results!
Super easy and very good! I used Grands Buttermilk biscuits and cut them in fourths. I added an extra tablespoon of butter and a 1/2 tsp of granulated garlic. These will be great for dipping tonight at our party! Thanks for sharing, Marlene. **Made for the P-A-R-T-Y Cooking Event**
This is my go-to bread recipe! It is so tasty just as written-or, you can play around with different combinations. I can buy a value pack of 4 refrigerated buttermilk biscuit cans super cheap, so this is the recipe I use to be frugal and creative! Thank you for helping me to find an inexpensive, EASY and delicious way to serve rolls with my meals!
Very easy and very versatile. Mine were still a little soft on the bottom after turning them out onto the plate, so I just stuck the ovenproof plate under the broiler and browned them. Next time, I'll use less celery salt, as it was a bit salty. And I'll definitely add garlic powder. I made mini-sandwiches for the kids out of these by slicing the biscuits and putting a couple slices of pepperoni in between each half.