Herbed Biscuit Ring

This recipe doesn't even begin to qualify as gourmet. It's nothing but cinchy easy. I don't buy Pillsbury biscuits much anymore. They probably have transfats in them. But they sure do make it easy to provide some bread for a company meal.

The combination sounds a bit odd - butter, herbs and lemon juice. And when the instructions suggest you MIX this together, just remember that an acid and butter are kind of like oil and water - they just don't blend. The herbs stir in just fine, but it's difficult to get the lemon juice to incorporate in the butter mixture. Just keep trying and it will absorb most of it.

So you get all that done ahead. Heat the oven. Spread each biscuit (top) with some of the butter/herb mix and arrange them into a 8-inch round cake pan with an edge of each biscuit overlapping the previous one. That way you kind of make a spiral. Use a Teflon pan if possible. If there's some lemon juice left over in the mixing bowl just pour it over the biscuits anyway. Will make them more tangy.

Likely these would be even better made with a regular homemade biscuit - even Bisquick ones rather than the Pillsbury rolls. But I never remember these unless I see the Pillsbury tubes at the grocery store. So won't somebody try those and let me know? They're probably even better than this recipe. I've had this recipe for years - it was given to me by a friend, so I don't know the origin. I even looked on the Pillsbury site and this recipe was not there. Kind of surprising, actually.

Refrigerator Herbed Biscuit Ring
Servings: 6
3 tablespoons butter -- softened
1 teaspoon lemon juice -- fresh
1 dash paprika
1/8 teaspoon sage -- rubbed
1/2 teaspoon celery seed
1/4 teaspoon thyme -- crushed
1 can biscuits -- refrigerator type, buttermilk

Preheat oven to 400. In a small bowl combine the butter, juice, paprika, celery seed, thyme and sage. The lemon juice really doesn't blend in well, but do your best. Open the canned biscuits and separate, spreading tops with the butter/juice mixture. In an 8-inch pie pan, arrange the biscuits, buttered side up and form into a ring, overlapping slightly. Bake for 15-18 minutes or until golden brown on top. Serve while they're hot.
NOTES : The mixture can be made up ahead and you just have to spread it on and bake the biscuits. Don't refrigerate it, though, as it needs to be at room temp.
Per Serving (excluding unknown items): 84 Calories; 7g Fat (73.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat.
To view a printable recipe, click on title at top. (photo from augustachronic.com)