I have gone months forgetting this recipe. I don’t know why, because it’s a favorite! It’s especially good with an Italian menu, but good with just about anything. I even like them room temperature when they are left over. I hope that you will enjoy them too! I found this recipe in a Taste of Home magazine.
Savory Italian Rounds
2/3 cup grated parmesan cheese
1/2 cup mayonnaise (reduced-fat or fat-free
doesn’t work)
1/4 tsp. dried basil
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1/8 tsp. dried oregano
Dash of onion salt
1 tube (12 oz.) refrigerated buttermilk biscuits
(large size)
In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. Flatten biscuits into 4-inch circles. Spread about 1 tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge.
Bake at 400 degrees for 10-13 minutes or until golden brown. Serve warm.
Enjoy our warm temperatures and have a great week!
Savory Italian Rounds
2/3 cup grated parmesan cheese
1/2 cup mayonnaise (reduced-fat or fat-free
doesn’t work)
1/4 tsp. dried basil
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1/8 tsp. dried oregano
Dash of onion salt
1 tube (12 oz.) refrigerated buttermilk biscuits
(large size)
In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. Flatten biscuits into 4-inch circles. Spread about 1 tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge.
Bake at 400 degrees for 10-13 minutes or until golden brown. Serve warm.
Enjoy our warm temperatures and have a great week!
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