Parmesan-Parsley Biscuit Flatbreads

Southern Living
Makes 8 servings


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1 (16.3-oz.) can refrigerated jumbo biscuits
2 tablespoons olive oil
1 tablespoon freshly grated Parmesan cheese
11/ teaspoon chopped fresh parsley
pinch kosher salt
pinch freshly ground pepper


Prep: 15 Minutes
Bake: 12 Minutes

1. Preheat oven to 400°. Separate biscuits into individual rounds. Pour olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet. Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with Parmesan cheese, parsley, kosher salt, and pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips.

Rosemary-Garlic Biscuit Flatbreads: Omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp. chopped fresh rosemary and 2 minced garlic cloves.

For testing purposes only, we used Pillsbury Homestyle Buttermilk Grands! Refrigerated Biscuits.

Created date

February 2008