PARMESAN BUTTER PAN BISCUITS
These are more of a breadstick than a biscuit although I guess you could roll them out and cut them into biscuit shapes. I got this recipe from a Land-O-Lakes cookbook that I received pages from every month. These are great with pasta or soup. A favorite in our house. Very flavorful :-)
Provided by afghanmom
Categories Breads
Time 35m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Heat oven to 400'.
- In 9" square baking pan melt butter in oven (3 to 5 minutes).
- Meanwhile, in medium bowl combine remaining ingredients except milk.
- Stir in milk just until moistened.
- Turn dough onto lightly floured surface; knead 10 times or until smooth.
- Roll dough into 12x4"rectangle.
- Cut into 12 (1") strips.
- Dip each strip into melted butter; place in same pan.
- Bake for 20 to 25 minutes or until lightly browned.
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Precious Simasiku
[email protected]These biscuits are a great way to use up leftover cheese. They're also really easy to make, and they're always delicious.
Mariam Sululu
[email protected]I've been making these biscuits for years, and they're always a hit. They're the perfect side dish for any meal.
Tharanga Serasinha
[email protected]I love the crispy edges and the soft, fluffy centers of these biscuits. They're the perfect addition to any meal.
Aliwala soomro
[email protected]These biscuits are a great way to start your day. They're so easy to make, and they're always a hit with my family.
Md Samiulb Islam
[email protected]I've tried many different biscuit recipes, but this one is by far the best. The biscuits are always light and fluffy, and they have the perfect amount of cheese.
Xx9Fighter301 Xx
[email protected]I love the cheesy flavor of these biscuits! They're perfect for a quick and easy snack.
Samuel Jai
[email protected]These biscuits are a great way to use up leftover buttermilk. They're also really easy to make, and they're always delicious.
Din Muhammad
[email protected]I've been making these biscuits for years, and they're always a hit. They're the perfect addition to any brunch or breakfast menu.
Nwaonu Austin
[email protected]I love these biscuits! They're so easy to make, and they're always a hit with my family and friends.
Ramy Mohsen
[email protected]These biscuits are so good! I love the crispy edges and the soft, fluffy centers. They're perfect for a quick and easy breakfast.
Prince Abbas
[email protected]I've made these biscuits several times, and they're always a hit. They're so easy to make, and they're always light and fluffy.
Hifza Majeed
[email protected]I love the flavor of these biscuits! The Parmesan cheese and butter topping is the perfect combination.
Sophia Burgoa
[email protected]These biscuits are a great addition to any brunch or breakfast menu. They're also perfect for a quick and easy snack.
Patrick Shack Sr.
[email protected]I've been making these biscuits for years, and they're always a hit. They're so easy to make, and they're always perfect. I highly recommend them.
Faizul Haque
[email protected]I love these biscuits! They're so cheesy and buttery. I always make a double batch because they disappear so quickly.
Amie Johannes
[email protected]These biscuits are a great way to use up leftover Parmesan cheese. They're also really easy to make, and they're always a hit with my family.
Dries Grundlingh
[email protected]I tried this recipe for the first time last week, and I was really impressed. The biscuits were so light and fluffy, and the Parmesan butter topping was amazing. I'll definitely be making these again.
Md Fazla Rabbi
[email protected]These biscuits are delicious! I love the combination of Parmesan cheese and butter. They're perfect for a quick and easy breakfast or snack.
Naresh Rai
[email protected]I've made these biscuits countless times, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Eustacie Matthews
[email protected]These biscuits were a hit at my last dinner party! Everyone raved about how light and fluffy they were, and the Parmesan butter topping was the perfect finishing touch.