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.