Wednesday, March 7, 2018
Herb Bread
Herb Bread
1 large package (17.3 ounces) refrigerated buttermilk biscuits (8 biscuits), cut into sixths
1 small package (10.8 ounces) refrigerated buttermilk biscuits (5 biscuits), cut into sixths
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
Preheat the oven to 350 degree F.
Place the cut-up biscuits in a large bowl and top with the remaining ingredients except the butter. Toss until the biscuits are evenly coated. Add the melted butter and toss again.
Place in a 9-inch loaf pan that has been coated with nonstick vegetable spray and bake for 40 to 45 minutes. Let cool for 10 minutes and invert the loaf pan over a serving plate.
Notes
Serve with room temperature creamy butter.
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