Description
Soft, buttery pull-apart bites made with biscuit dough, garlic, parsley, and Parmesan, baked until golden in a muffin tin for an easy appetizer or side dish.
Ingredients
Scale
- 1 can (16.3 ounces) refrigerated biscuit dough, 8 biscuits
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray, enough to grease the muffin tin
Instructions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, stir together the melted butter, minced garlic, garlic powder, 1/4 cup of the Parmesan, parsley, Italian seasoning, salt, and black pepper.
- Cut each biscuit into 4 pieces and add the dough pieces to the bowl. Gently toss until evenly coated.
- Divide the coated dough pieces among 8 muffin cups, placing 4 pieces in each cup.
- Spoon any remaining butter mixture over the tops and sprinkle with the remaining 1/4 cup Parmesan.
- Bake for 12 to 15 minutes, or until golden brown and cooked through.
- Cool in the pan for 2 to 3 minutes, then remove and serve warm.
Notes
- Freshly grated Parmesan gives the best flavor and texture.
- Do not overpack the muffin cups or the centers may stay doughy.
- These are excellent served with marinara, ranch, or garlic dip.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for the best texture.