Prep and Cook Time 20 minutes
YIELD Makes 5 servings
|2||tablespoons butter or margarine|
|1/4||cup grated Parmesan cheese|
|1||teaspoon dried parsley flakes|
|1||teaspoon dried basil|
|1||can (7-1/2 ounces) refrigerated buttermilk biscuits|
- Preheat oven to 400°F. Lightly grease baking sheet. Microwave butter in small bowl on MEDIUM (50%) just until melted; cool slightly. Stir in cheese, parsley and basil. Set aside.
- Pat each biscuit into 5X2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on prepared baking sheet. Bake 8 to 10 minutes or until golden brown.
|Serving Size:||1 twist|
|Total Fat||8 g|
|Calories from Fat||44 %|
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