Ingredients:

  • 900g refrigerated buttermilk biscuit dough
  • 2 tbsp extra virgin olive oil
  • 1/2 cup unsalted butter
  • 4 cloves fresh garlic, finely minced
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes

Instructions:

  1. In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes until fragrant and nutty. Remove from heat and stir in the parsley, oregano, salt, and red pepper flakes. Let sit for 5 minutes.
  2. Preheat oven to 375°F (190°C). Coat a baking dish or muffin tin with the olive oil. Cut each biscuit into quarters.
  3. In a large mixing bowl, toss the dough pieces with half of the garlic-herb butter mixture and half of the Parmesan cheese. Arrange the pieces loosely in the prepared dish.
  4. Bake for 18–20 minutes until the tops are golden brown and the centers are springy. Remove from oven.
  5. Brush the remaining garlic-herb butter over the hot bread and sprinkle with the remaining Parmesan cheese before serving.