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Cheesy Bat Biscuits


Top to bottom: Cheesy Bat Biscuits, Eyes of Newt

Top to bottom: Cheesy Bat Biscuits, Eyes of Newt

Yield

Makes 8 servings

Ingredients

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

Preparation

  1. Preheat oven to 350°F.
  2. 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.
  3. Meanwhile, combine cheese, remaining 2 tablespoons butter, parsley and basil in small bowl.
  4. 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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