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
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,
Yields
10 Servings
