The first time I made these the family voted them a keeper! That time, I cut the biscuits into a bowl and combined the parsley flakes, garlic powder, and butter then poured it over the cut biscuits as directed. But it was hard to cover the biscuits with the seasoning because everything was all sticking together.
So I decided this time I would cut the biscuits on a cutting mat. Lay them out in a single layer and sprinkle the seasonings over them to coat them well. Last time only the exterior got well coated so they should taste even better this time.
Then after coating them with the seasonings, I pushed them all together and slowly poured cool melted butter over the seasoned biscuit pieces and then turned it over to coat.
Toss them well. Then place 6-7 pieces in each greased muffin cup. Optionally, sprinkle with a little more parmesan cheese. I didn’t do this last time and they were still very good.
Whala! Finished Muffins.
I halved this recipe when I made them this time and it turned out great!
Pulled apart and maybe a little butter added.
- 2 cans regular biscuits (not grands)
- 1/2 teaspoon garlic powder or 4 cloves of garlic, minced
- 2 tablespoons parsley flakes
- 1/4 cup shredded parmesan cheese
- 6 tablespoons butter, melted
- Preheat oven to 400º and lightly grease muffin cups
- Use kitchen shears and cut biscuits into fourths
- Sprinkle seasonings on cut biscuit pieces and toss to coat well
- Drizzle melted butter on top and toss
- Place 6-7 pieces in each muffin cup
- Bake for 9-12 minutes, until golden brown
Until next time, God bless,
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