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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 400F. Separate biscuits horizontally in half to form 20
biscuits. On 13" round baking stone, arrange 6 biscuits, with edges
touching, in circle. Arrange remaining biscuits, edges touching, in another
circle around center of ring of biscuits. Gently press biscuits together
with fingers to seal, leaving outside edges scalloped for petal effect.
Using kitchen spritzer, lightly spray biscuits with oil. Using garlic
press, press garlic over biscuits; spread evenly. Using food chopper, chop
tomato, bell pepper and onion; sprinkle evenly over biscuits along with
oregano and basil. Bake 15 - 17 minutes or until edges are golden brown;
remove from oven. Using cheese grater, immediately grate cheese over warm
biscuits. To serve, pull biscuits apart.
Yield: 20 biscuits
| Ingredients:
12 Ounce(s) Refrigerated buttermilk
1 Clove garlic; pressed
1/2 Cup(s) Tomato; seeded and chopped
1/4 Cup(s) Green bell pepper; chopped
1/4 Cup(s) Onion; chopped
1/4 Teaspoon(s) Dried oregano leaves
1/4 Teaspoon(s) Dried basil leaves
1/4 Cup(s) Fresh Parmesan cheese |
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