| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
10 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; pressed |
| 1/4 |
c |
Butter or margarine; melted |
| 1/2 |
ts |
Dry mustard |
| 1 |
pk |
(12-oz) Hungry Jack refrigerated flaky biscuits |
| 1 |
pk |
(6-oz) Hungry Jack refrigerated flaky biscuits |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Heat oven to 375 degrees. Press garlic with Garlic Press. Combine garlic,
melted butter and dry mustard in Batter Bowl. Coat bottom of Stoneware Loaf
Pan with 2 tablespoons of the butter mixture (reserve remaining butter
mixttre for topping). Separate dough into 10 biscuits; cut each into 4
pieces using Kitchen Cutters. Arrange biscuit pieces evenly in prepared
pan. Drizzle reserved butter mixture over biscuit pieces. Grate Parmesan
cheese with Cheese Grater; sprinlde over biscuits. Bake 30-40 minutes or
until golden brown. Turn onto Non-Stick cooling Rack; invert onto serving
plate. Serve warm. 10 servings.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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