Garlic-Parm Monkey Biscuits

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You’ve missed me, right?  Don’t worry, I’m back.  I haven’t been taken.  I think if I was kidnapped, I would talk so much that my nappers would let me go within a couple of hours out of annoyance.  Once again, my obnoxiousness pays off!

…Back in the real world, I was on vacation.  It was awesome.  I got to spend a handful of days with friends in sunny Scottsdale, in which I did nothing but eat, read, eat, have fun and eat.  Did I mention eat?  Dear lord, it was ridiculous.  And delicious.  I had some of the most amazing foods down there!  Unfortunately, my hips weren’t the biggest fan.  Oh well.  It’s the inside that counts, right?  And my tummy was one happy camper.  

Since we were staying with friends (who just moved into a beautiful new place with a luxurious new kitchen), we were able to cook a good bit, which gave me the opportunity to USE AN OVEN for the first time in a while.  I was on cloud nine, especially because I have been dying to try these monkey biscuits forever, and am oven-challenged at home.  I was so excited that I decided to make a a ton of these, in high hopes that they would be good and my hosts could freeze them to enjoy at a later time. IMG_3401

The verdict?  The only thing left of the 16 LARGE biscuits (in addition to the greek yogurt and strawberry side dish I made) was a quarter of a biscuit, which this little gal scarfed up when no one was looking:

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Get mad at her.  I dare you.

So, needless to say that these were FREAKIN’ EPIC.  You NEED to make these.  Now.  Enjoy.


Materials:

  • 1 large bowl
  • kitchen shears
  • measuring cups and spoons
  • muffin pan
  • cooking spray

Ingredients:

  • 2 large cans of refrigerated buttermilk biscuits
  • 1/4 c butter, melted
  • 1/2 c parmesan cheese
  • 1 T minced garlic (or garlic powder)
  • parsley for sprinkling

Directions:

  1. Preheat oven to 400 degrees. Very lightly spray your muffin pan.
  2. Using kitchen shears, cut each biscuit into quarters. IMG_3389  Place into a large bowl. IMG_3390
  3. Pour melted butter over biscuit pieces and mix well until coated. IMG_3391
  4. Toss pieces with parmesan cheese and garlic until lightly coated.
  5. Arrange 4 pieces into each muffin holder.IMG_3393Sprinkle parsley on the top of each before placing in the oven.IMG_3395
  6. Bake for about 20 minutes, rotating about half way through.
  7. The rolls will be finished when golden brown and just cooked through the middle. FullSizeRender (1)
  8. Enjoy! IMG_3405IMG_3409

Garlic-Parm Monkey Biscuits

  • Servings: 4
  • Time: 25 min
  • Difficulty: easy
  • Print

Materials:

IMG_3409

  • 1 large bowl
  • kitchen shears
  • measuring cups and spoons
  • muffin pan
  • cooking spray

Ingredients:

  • 2 large cans of refrigerated buttermilk biscuits
  • 1/4 c butter, melted
  • 1/2 c parmesan cheese
  • 1 T minced garlic (or garlic powder)
  • parsley for sprinkling

Directions:

  1. Preheat oven to 400 degrees. Very lightly spray your muffin pan.
  2. Using kitchen shears, cut each biscuit into quarters.  Place into a large bowl.
  3. Pour melted butter over biscuit pieces and mix well until coated.
  4. Toss pieces with parmesan cheese and garlic until lightly coated.
  5. Arrange 4 pieces into each muffin holder.
  6. Bake for about 20 minutes, rotating about half way through.
  7. Enjoy!

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One thought on “Garlic-Parm Monkey Biscuits

  1. Pingback: Roasted Whole Chicken | PB and Jenni

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