5 pkg. refrigerated buttermilk biscuits
1 1/2-1 c. melted butter
1/4 c. chopped fresh parsley
2 tbsp. chopped green onions
1 tbsp. dried dillweed

Cut each biscuit in half. Combine remaining ingredients and blend well. Dip each biscuit half into butter covering thoroughly. Layer biscuits in a greased tube pan or 12 cup ring mold. Cover and refrigerate overnight. Bake according to directions on biscuit package.