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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Oh this is such a good way to use canned biscuits... Its similar to the way you make monkey bread. Ingredients:
2 (7 1/2 ounce) cans refrigerated buttermilk biscuits |
1/2 cup of melted butter |
1/4 cup melted butter |
1 cup parmesan cheese |
1/4 cup parmesan cheese, for sprinkling |
2 teaspoons dried italian seasoning |
1 teaspoon garlic powder |
Directions:
1. Preheat oven to 350.
2. Lightly grease a bundt pan with non stick spray.
3. In a small bowl combine 1 cup of parmesian cheese and seasonings.
4. Roll each indivisual biscuit into a ball and dip in the 1 cup of melted butter.
5. Then coat in the cheese mix.
6. Place dough into prepared pan, overlapping will occur.
7. Bake bread for 25 minutes.
8. Invert bread on a serving plate and drizzle with the remaining 1/4 cup butter & cheese.
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