YIELD Makes 8 servings
|1||can (16 ounces) jumbo buttermilk biscuits|
|3||tablespoons butter, melted and divided|
|1/4||cup grated Parmesan cheese|
|1||teaspoon dried parsley flakes|
|1||teaspoon dried basil|
- Preheat oven to 350°F.
- Flatten each biscuit into shape just large enough to fit 3-inch bat cookie cutter. Cut out bat shape; discard scraps. Place biscuits on baking sheet. Lightly score biscuits to outline bat wings; poke holes with toothpick for eyes. Brush biscuits with 1 tablespoon butter. Bake 7 minutes.
- Meanwhile, combine cheese, remaining 2 tablespoons butter, parsley and basil in small bowl.
- Turn biscuits on end and split into halves with forks. Spread 1 teaspoon cheese mixture on bottom half of each biscuit; replace biscuit top. Bake 3 minutes or until biscuits are golden brown.
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