Ingredients:

  • 2 cans (16 oz each) refrigerated flaky layers biscuits
  • 1/2 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a medium bowl, whisk together the melted butter, minced garlic, Parmesan cheese, parsley, salt, and pepper until the cheese is evenly suspended in the fat.
  2. Open the biscuit cans and cut each individual biscuit into quarters to create approximately 32 small pieces of dough.
  3. Lightly grease an 8-inch round cake pan or cast-iron skillet.
  4. Dip each dough chunk into the garlic butter mixture, coating all sides thoroughly, and place them into the pan in a haphazard, overlapping fashion.
  5. Bake in the oven until the top is mahogany-colored and the edges are pulling away from the sides of the pan.
  6. Let the bread rest for 5 minutes before inverting onto a platter for serving.