Wednesday, August 4, 2010

3 Minute Flat Bread Makes 8 servings. realmomkitchen
1 tube (16.3 ounces) large refrigerated buttermilk biscuits (This is the Pillsbury Grands. I used the buttermilk flaky layersRoll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it’s the right thickness. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown. Yes that is right, DO NOT put any oil in the pan. You cook them in a completely dry pan.
Italian Biscuit Flatbread Makes: 10 servings
1/3 cup mayonnaise or salad dressing 1/3 cup grated Parmesan cheese 1/4 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves 3 green onions, sliced 1 garlic clove, minced, or 1/8 teaspoon garlic powder 1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits 1. Heat oven to 400°F. In small bowl, combine mayonnaise and cheese; mix well. Stir in basil, oregano, onions and garlic. 2. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 4-inch round. Spread about 1 tablespoon cheese mixture over each round to within 1/4 inch of edge. 3. Bake at 400°F. for 10 to 13 minutes or until golden brown.

No comments: