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 %|
Our Homemade Guacamole with Mexican Sour Cream recipe will knock your socks off! Learn how to make Homemade Guacamole with Mexican Sour Cream.
Our St. Agur with Fresh Figs recipe will knock your socks off! Learn how to make your own St. Agur with Fresh Figs.