By: Melanie King
½ c. vegetable oil
¼ c. grated Parmesan cheese
1 ½ t. dried parsley flakes
1 ½ t. dried oregano
1 t. garlic powder
Dash pepper
3 cans original flakey refrigerate buttermilk biscuits
Directions:
In small bowl, combine oil, cheese, parsley, oregano, garlic powder, and pepper. Set aside. Cut each biscuit in half. Roll each portion into 6” rope. Tie in loose knot. Place on greased cookie sheet. (I also will just roll all the biscuits into ropes and twist two of them together to make a twist instead of a knot—it’s easier).
Bake at 450° for 5 to 8 minutes until golden brown; immediately brush with mixture.
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