Parmesan Herb Biscuits

I don’t always make a dinner bread to go with our meal, but when I do I like to make a really good one. These herb biscuits are packed with flavor and so wonderful. You start with pre-made biscuit dough from the refrigerator and toss them in a yummy herby cheesy mixture to turn bland boring canned biscuits into an amazing little accompaniment to your meal.

My friend Ericka posted the original recipe on her blog, but I have since made a few slight changes to the coating mixture and I bake mine up in a muffin tin to make individual portions instead of in the 9″ round pan. Either way, these biscuits are delicious!

1 roll refrigerated biscuit dough
1/4 c. butter, melted
4 tbsp. grated parmesan cheese
1 1/2 tsp. fresh minced garlic
1 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried dill weed

1) Separate biscuit dough and cut each round into quarters. (* FYI: I tried this once with homemade biscuit dough. It totally didn’t work as planned. After I chopped up the dough into pieces and started tossing them in the coating, they all smooshed back into one big dough ball. Instead of scrapping it, I just pulled off chunks and put it in the muffin tin. The end result still tasted great, but it wasn’t the same as when I used the pre-made refrigerated biscuit dough.)

2) Combine remaining ingredients in a medium bowl. Add dough chunks and stir lightly to coat. I needed to add a tiny tiny drizzle of olive oil to make things coat a little better, but you might not need to. (* Another FYI: Do not substitute garlic powder for fresh minced garlic. I know I take this shortcut pretty often in other recipes and they turn out just as good, but it really does not work out the same in this one. Use fresh minced this time, it’s only a few cloves.)

3) Separate into the pockets of a well-greased muffin tin. Depending on how many biscuits came in the can you purchased, you may or may not have enough to put the same number of dough chunks in each muffin tin spot. That’s okay. I was still able to make 12 and no one noticed that a few were a smidge smaller than the rest. But if you’re a stickler for equality in your dinner bread, make them even and you just won’t have a full dozen.

4) Bake at 450° for about 10 min. or until golden brown. These are best served warm but reheated in the microwave for 10 seconds or less makes a leftover biscuit taste almost as good as fresh. (* Last FYI: In the first picture up top I got them a little browner than necessary, but they were awesome. Not burnt, but extra brown. They were crisp on the outside and soft in the middle, and the parmesan on the outside adopted a bit of a nutty flavor the more it browned.)

I hope you enjoy these as much as we do. Thanks for this recipe Ericka!

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