Whenever we have pasta for dinner, we need to have some kind of bread. There's always sauce that needs to be sopped up, and we never intend to let it go to waste. Chris usually stops by Panera on the way home from work to get a fresh loaf, but every once in a while I like to try something new.
I had some refrigerated biscuits on hand that I was going to make plain, but I decided to spruce it up a little. Since I was serving the biscuits with the Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce I made, I wanted them to have some flavor. Pouring a mixture of butter, Parmesan cheese, garlic and Italian seasoning over top of the biscuits while they baked gave the outside great flavor and some crisp, while the outside remained soft and flaky. Enjoy!
- 6 refrigerated junior buttermilk biscuits
- 3 tbsp. light butter, melted
- 1/4 cup Parmesan cheese, grated
- 1 tsp. garlic, minced
- 1/4 tsp. Italian seasoning
Preheat oven to 400 degrees F. Spray a mini loaf pan with cooking spray.
Line the 6 biscuits top to bottom across the loaf pan, allowing to run down the sides.
Mix melted butter, Parmesan cheese, garlic and Italian seasoning in a small bowl. Pour over biscuits in pan.
Place loaf pan on a baking sheet (to catch any overflow). Bake for 15-20 minutes or until biscuits are light brown and cooked through. Enjoy!
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