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Parmesan-Parsley Biscuit Flatbreads

Parmesan-Parsley Biscuit Flatbreads

Southern Living MARCH 2008

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:12 Minutes


  • 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


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.


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Parmesan-Parsley Biscuit Flatbreads recipe