Pygmy Rolls

I can’t honestly tell you the origin of this recipe. I think it it came from the “girls from work.” I can tell you that her co-workers (my mom typed doctor’s dictation at a hospital) came up with the most fantastic recipes. Maybe it stemmed from all those hours trying to decipher what these doctors was saying. It didn’t help when some chose lunchtime to catch up on their dictating. My mom was paid by the word and also had a quota to keep up with. She retired as her job and her co-workers jobs ultimately went to India. I miss those recipes she would come home with.

Don’t ask me where to name came from for these as I have no idea but don’t let the name scare you, they are delicious.

Pygmy Rolls


This is what you will need to make the pygmy rolls along with a glass or metal pie tin.  So easy and so ridiculously delicious.

Depending on the size of refrigerator biscuits, cut them into halves, then thirds or twos depending on the size.

I melt the butter in the pie tin over the stove.  Turn the burner off and add all the dry ingredients, mixing well.

                                                               Then add the biscuits.

Pygmy Rolls

1/4 cup butter
1 1/2 tsp. parsley flakes
1/2 tsp. dillweed
1 1/2 tsp. minced onions (dried)
1 Tbsp. grated Parmesan cheese
1 roll refrigerator biscuits

1.  Cut biscuits into quarters or into sixes depending on the size of the roll.
2.  Melt butter in pie tin on the stovetop.  Turn burner off and add parsley flakes, dillweek, minced onions and Parmesan cheese.
3.  Add biscuits.
4.  Bake in preheated 375 degree oven for 12 -15 minutes until golden brown and serve.

In case you wonder what Louie, our three legged cat does when I’m cooking, he runs for cover.
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