My mom was a genius in the kitchen. You could give her a 25
cent can of biscuits and watch it turn into a meal for six. This is one of my
favorite variations on the biscuit theme. You get the crunchy crust of the biscuit on the bottom, then the
garlic butter soaks into the soft inside and then there is an almost brulee
type crunchy coating of parmesan. Makes 16 garlic biscuits and every single one
of them will fly off the plate and into hungry mouths.
Ingredients:
One can (8 biscuits) refrigerated biscuits (any kind you
like will do-I used a store brand “Jumbo Buttermilk”)½ cup butter or margarine
1 Tablespoon garlic salt (hey, I’m making garlic biscuits here!)
½ cup grated parmesan
Directions: Prepare biscuits according to package directions. Once they are cool, split them in half horizontally. Preheat the oven to 350 degrees F. Mix together the butter and garlic salt and spread generously over each biscuit half. Place them on a foil lined baking sheet and top each biscuit half with parmesan cheese. Bake for 20-25 minutes, checking every few minutes after 20.
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