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Ingredients
- 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits
- 14 cup ranch salad dressing
- 13 cup parmesan cheese
Method
- Heat oven to 375.
- Spray or grease 9X5 inch loaf pan.
- Separate dough into 20 biscuits; stretch each biscuit slightly; dip one side of each biscuit in salad dressing; then cheese; fold in half so filling is inside.
- Place biscuits with fold down in coated pan, forming 4 crosswise rows of 5 biscuits each; sprinkle any remaining cheese over biscuits.
- Bake for 35 minutes or until deep golden brown.
