[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Mini Garlic Monkey Bread[/title][fusion_text]Week of November 23rd-27th 2015
-
2 (7.5-oz) cans refrigerated buttermilk biscuits
-
6 Tablespoons butter, melted
-
4 cloves garlic, minced
-
2 Tablespoons dried parsley
-
¼ cup grated Parmesan cheese, plus more for garnishing.
Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with cooking spray. With a knife, cut each biscuit into quarters and place in a bowl. Add the butter, garlic, parsley, and ¼ cup Parmesan cheese. Pour mixture over biscuit pieces and gently toss together until everything is evenly coated. Place 4 to 5 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese. Bake for 9-12 minutes, or until golden. Serve warm.
[/fusion_text][/fullwidth]