5 (7.5 oz.) Refrigerated buttermilk biscuits
1/2 to 1 Cup butter (melted)
1/4 Cup chopped fresh parsley
2 Tablespoons chopped fresh chives or green onions
1 Tablespoon dried dill weed
Cut each biscuit in half. Combine remaining ingredients and blend well. Dip each biscuit in butter, coating thoroughly, layer biscuits in 12 cup ring mold or Bundt. Cover and refrigerate overnight.
To bake, set mold on foil lined baking sheet to catch butter excess. Bake according to package directions.
Un-mold and serve immediately.
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.