1 large (17 ounce) package refrigerated buttermilk
    biscuits (8 to a can), cut into sixths
1 small (10.8 ounce) package refrigerated buttermilk
     biscuits (5), cut into 6ths
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F.

Place the cut-up biscuits in a large bowl and top with remaining ingredients except the butter. Toss until the biscuits are evenly coated. Add the melted butter and toss again. Place in a 9-inch loaf pan that been coated with nonstick vegetable spray, and bake for 40 to 45 minutes or until golden brown. Let cool for 10 minutes and invert over a serving plate.

Serve with room temperature creamy butter.

6 to 8 servings