Last updated 6/12/2012 1:03:19 AM. Recipe ID 27202. Report a problem with this recipe.
Yield: 1 Servings
12 oz Refrigerated buttermilk
1 Clove garlic; pressed
1/2 c Tomato; seeded and chopped
1/4 c Green bell pepper; chopped
1/4 c Onion; chopped
1/4 ts Dried oregano leaves
1/4 ts Dried basil leaves
1/4 c Fresh Parmesan cheese;
Preheat oven to 400øF. 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
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