Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic; pressed |
| ¼ cup | Butter or margarine; melted |
| ½ teaspoon | Dry mustard |
| 1 pack | (12-oz) Hungry Jack refrigerated flaky biscuits |
| 1 pack | (6-oz) Hungry Jack refrigerated flaky biscuits |
| ¼ cup | Parmesan cheese; grated |
Heat oven to 375 degrees. Press garlic with Garlic Press. Combine garlic, melted butter and dry mustard in Batter Bowl. Coat bottom of Stoneware Loaf Pan with 2 tablespoons of the butter mixture (reserve remaining butter mixttre for topping). Separate dough into 10 biscuits; cut each into 4 pieces using Kitchen Cutters. Arrange biscuit pieces evenly in prepared pan. Drizzle reserved butter mixture over biscuit pieces. Grate Parmesan cheese with Cheese Grater; sprinlde over biscuits. Bake 30-40 minutes or until golden brown. Turn onto Non-Stick cooling Rack; invert onto serving plate. Serve warm. 10 servings. "TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
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