Parmesan Biscuits

Refridgerator biscuits

Have only a few minutes to pull together the finishing touches on dinner? These Parmesan Biscuits take less than 10 minutes to prepare and pop into the oven! It's a perfect paring with a bowl of soup. I put mine along side Fast & Easy Cheddar Broccoli Soup

Turning to my trusty church ladies cookbook, I discovered this lovely recipe called Crispy Biscuits.  I only tweeked it just a tiny bit, by using my garlic bread seasoning in place of the paremsan cheese.  Dressing up a package of  jumbo or "grand" sized refrigerator biscuits, turns ordinary into extraordinary in just moments.  The key is the mashed potato flakes mixed in with the seasonings. It keeps the topping nice and crispy, while the biscuit rises soft and fluffy!

Let's get you started!

Parmesan Biscuits:

1/4 cup instant, mashed potato flakes
2 Tbsp. grated Parmesan Cheese
1/4-1/2 teaspoon each: Italian Seasoning & Garlic granules
3 Tbsp. melted butter or margarine
1 can jumbo or "grands" style biscuits


Preheat oven to 400 degrees.  In small bowl mix together potato flakes, paremsan cheese, and seasonings. Set aside.

In another small bowl melt butter in microwave. Open can of biscuits and separate biscuits.  Dip each biscuit in melted butter on all sides and then dip into the cheese mixture, coating well.

Place on ungreased baking sheet  with sides touching. (I squish mine into an 8x8 pan so they will fill the pan and all sides will be touching so they stay soft and fluffy all around!)

Bake for about 10 minutes or until golden brown  . Hide one for your lunch tomorrow. Eat and enjoy!
Ya know?  I am wondering if you could cut the biscuits into quarters and toss the little nugget sizes into the butter and seasoning, baked together in a bundt pan monkey bread style? If any of you  try it,  let me know how it turns out!
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