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Rosemary-Garlic Biscuit Flatbreads

Rosemary-Garlic Biscuit Flatbreads

Southern Living MARCH 2008

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

Ingredients

  • 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

Preparation

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.

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Rosemary-Garlic Biscuit Flatbreads recipe

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