The store-bought rolls of biscuits are good; don’t get me wrong. But, this little recipe takes them to the next level. The only hard part is psyching yourself up before you unroll the can to mentally prepare for the horrifying pop when it explodes open. (Every. Time. That gets me.)
Parmesan & Parsley Biscuits
Makes 10 biscuits
1 can refrigerated biscuit dough
3 tablespoons butter, melted
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1 teaspoon onion powder
1 tablespoon parmesan cheese, grated
1/3 cup mozzarella cheese, shredded
Preheat oven to 425 degrees. In a small bowl, mix together butter, garlic powder, onion powder, parsley, and parmesan cheese. Spread mixture in an even layer at the base of a 9 inch glass pie plate.
Layer shredded mozzarella on top of butter mixture. Unroll biscuit dough and arrange biscuits into pan.
Bake biscuits for about 12 minutes, or until golden brown. Remove from oven and allow to cool for 3-5 minutes.