- 12
4.5/5
(48 Votes)
Ingredients
- 2 (7.5-oz) cans refrigerated buttermilk biscuits
- 6 Tablespoons butter, melted
- 4 cloves garlic, minced
- 2 Tablespoons dried parsley
- 1/4 cup grated Parmesan cheese, plus more for garnishing.
Preparation
Step 1
Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.
With a knife, cut each biscuit into quarters and place in a bowl. Add the butter, garlic, parsley, and 1/4 cup Parmesan cheese. Pour mixture over biscuit pieces and gently toss together until everything is evenly coated.
Place 4 to 5 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
Bake for 9-12 minutes, or until golden. Serve warm.