PARMESAN & PARSLEY BISCUITS

July 27, 2012

The store-bought rolls of biscuits are good; don’t get me wrong. But, this little recipe takes them to the next level. The only hard part is psyching yourself up before you unroll the can to mentally prepare for the horrifying pop when it explodes open. (Every. Time. That gets me.)

Parmesan & Parsley Pull-Apart Biscuits from Rachel Schultz

PARMESAN & PARSLEY BISCUITS
Makes 8 biscuits

1 can refrigerated biscuit dough
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1 tablespoon parmesan cheese, grated
1/3 cup mozzarella cheese, shredded

Preheat oven to 425 degrees. In a small bowl, mix together butter, garlic powder, onion powder, parsley, and parmesan cheese. Spread mixture in an even layer at the base of a 9 inch glass baking dish.

Parmesan & Parsley Pull-Apart Biscuits from Rachel Schultz

Layer shredded mozzarella on top of butter mixture. Unroll biscuit dough and arrange biscuits into pan.

Parmesan & Parsley Pull-Apart Biscuits from Rachel Schultz

 

Parmesan & Parsley Pull-Apart Biscuits from Rachel Schultz

Bake biscuits for about 12 minutes, or until golden brown. Remove from oven and allow to cool for 3-5 minutes. Flip pan onto a cutting board. Pull apart and serve.

Parmesan & Parsley Pull-Apart Biscuits from Rachel Schultz

4.0 from 1 reviews
PARMESAN & PARSLEY PULL-APART BISCUITS
 
Author:
Serves: 8 biscuits
Ingredients
  • 1 can refrigerated biscuit dough
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 tablespoon parmesan cheese, grated
  • ⅓ cup mozzarella cheese, shredded
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix together butter, garlic powder, onion powder, parsley, and parmesan cheese.
  3. Spread mixture in an even layer at the base of a 9 inch glass baking dish. Layer shredded mozzarella on top of butter mixture.
  4. Unroll biscuit dough and arrange biscuits into pan.
  5. Bake biscuits for about 12 minutes, or until golden brown.
  6. Remove from oven and allow to cool for 3-5 minutes.
  7. Flip pan onto a cutting board. Pull apart and serve.

Adapted from Life As A Lofthouse.

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Comments

  • newhere

    These were really good! You really do need to wait the 3-5 minutes though….I got a little over excited and tried to take them out. The cheese stayed on the bottom, and 1/2 the biscuits came out. I am going to try it again and hope that the topping stays next time! lol

  • Lizzie

    Hi, I’m from the UK and really want to try this, however I’m not sure we have canned biscuit dough here. Any recipes you’d recommend as a replacement?

  • Of course I read this post right after making a batch of biscuits (and I was thinking the same thing about the pop.. ya never get used to that sound!)… Thankfully I’m running to the grocery store tomorrow and I’ll pick up another pack. Can’t wait to try this… thanks for the great recipe!

    • Yes, I’ve heard lots of cool ideas of ways to modify this too. Hope they turn out well. Thanks for reading.

      love,
      Rach

  • I couldn’t agree more! The anticipation of that can popping is like trying to pop balloons. I do not like it! lol As for the rolls, you could use any combonation on these, cinnamon, sugar, butter or pizza sauce, cheese, pepperoni, or even pineapple bits, bacon bits, ham, and shredded cheese. The possiblities are endless!

    • You’re so right! Wow, I’m getting inspired. Thanks for commenting :)

      Love,
      Rach

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