Quick ( I Mean Quick) Herb Rolls

"I made these with just about any meal--very buttery-good! My grandmother's recipe."
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
photo by Junebug photo by Junebug
photo by truebrit photo by truebrit
Ready In:




  • Melt butter in 9-inch cake pan.
  • Mix herbs and cheese together and stir into butter.
  • Let stand 10-15 minutes.
  • Cut biscuits into halves and swish around in herb butter to coat all sides.
  • Place into 9-inch cake pan.
  • Bake at 425°F for 12-15 minutes.

Questions & Replies

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  1. J-Lynn
    The flavors in these are delicious, but I think changes are necessary. I used 2 cans of biscuits for 5 people. (And we almost finished them.) For that amount of biscuits, I used 1 1/2 times the amount of listed seasonings, and that was just right. However, I used 1/2 cup butter plus 3 Tbsp, and even that was too much! The bottom layer of the finished product was SOAKED in butter. I would recommend mixing the butter and herbs in another dish, then coating biscuits before putting them in cake pan.
  2. cbw8915
    This is a very good recipe. Very easy to make and yet it was impressive-in taste and in looks. I will definitely be making this one again. I didn't let the butter/herb mixture stand for 10-15 minutes and I left the biscuits whole to save on time. It was still good and had plenty of flavor. Thanks for posting!
  3. DisasterInTheKitchen
    This was easy and oh so good! I used the amt. of butter as indicated and turned out to be a lot. If you have any rolls left in the pan, eventually the bread will soak up the butter and you'll have a half-butter roll. So maybe next time, a little less butter as there is already lots in the pre-made biscuits. I will definitely make these again and again. Thanks!
  4. RepoGuysWife
    AWESOME! I used the brown and serve rolls instead of biscuits. These were as good as my favorite Italian take out place. Will be making these again for sure!
  5. Twinstimestwo
    These were sooooo good! My husband raved over them and he ate about 6 of them himself! I did have to change a few things because of what I had on hand...I used generic buttermilk biscuits, and I left out the dill weed and added 1 tsp garlic salt. I will cut back on the butter next time...maybe to 1/3 cup. They were a crowd pleaser and I will make them again soon!


  1. RepoGuysWife
    AWESOME! I used the brown and serve rolls instead of biscuits. These were as good as my favorite Italian take out place. Will be making these again for sure!
  2. ColCadsMom
    Quick, Easy, and Delicious! Because I was serving them with an Italian dish, I replaced the dill weed with Basil and added a touch of garlic powder. My biscuit can was 7.5 ounces, so I didn't use all of the butter mixture. I put it in the fridge and will have a wonderful flavored butter for spreading on toast, rolls, or for cooking! Thanks for sharing a real winner...there wasn't a speck left!
  3. Amy for Christ
    Very good! I followed the directions exactly, except for substituting dill weed with tarragon (I was out), and mine were not too buttery at all!! The kids really liekd them too. Thank you!
  4. Dine  Dish
    Fantastic, impressive, delicious and easy. Those four words describe these rolls perfectly! I had to use Italian Seasoning instead of parsley, and had the Pillsbury dinner rolls/biscuits instead of Hungry Jack. Delicious! Next time I make them, I'm going to cut down on the onion powder just a tad, but other than that I wouldn't change a thing. Thanks for sharing this recipe that's good enough for company, yet easy enough for every day cooking.



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