Rosemary-Garlic Biscuit Flatbreads



Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 12 Minutes


1 (16.3-oz.) can refrigerated jumbo biscuits
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2 minced garlic cloves
pinch kosher salt
pinch freshly ground pepper


1. Preheat oven to 400°. Separate 1 (16.3-oz.) can refrigerated jumbo biscuits into individual rounds. Pour 2 Tbsp. 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 rosemary, garlic, kosher salt, and freshly ground pepper. Bake at 400° for 10 to 12 minutes or until golden brown. Cut into strips.

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