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2 servings
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| 1/4 | cup | butter | or margarine, melted |
| 1 | tablespoon | onion | finely chopped |
| 1 | teaspoon | dill weed | |
| 10 | ounces | buttermilk biscuits | refrigerated |
In a bowl, combine butter, onion and dill.
Cut biscuits in half lengthwise; toss in butter mixture.
Arrange in a single layer in an ungreased 9 inch square baking pan.
Bake at 450 degrees F for 8-10 minutes.
| % Daily Value* | |
| Total Fat 23.0g | 35% |
| Saturated Fat 15.0g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 165mg | 7% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 15% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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