Recipe information
Yield
serves 6-8
Ingredients
One 12-ounce package refrigerated buttermilk biscuits (10 count)
1/4 cup (1/2 stick) melted butter
2 tablespoons crumbled blue cheese
2 teaspoons dried parsley
1 teaspoon minced garlic
1 teaspoon minced chives
1 tablespoon onion flakes
1 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon celery seeds
Preparation
Preheat oven to 375 degrees. Cut the biscuits into quarters. On a greased baking sheet arrange the biscuit pieces into an 11-inch-long loaf. It should resemble a loaf of French bread. In a small bowl, stir together the butter, blue cheese, parsley, garlic, chives, onion flakes, tarragon, oregano, and celery seeds. Spread the herbed butter over the loaf and bake for 18 to 20 minutes, or until golden.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
