Skillet Garlic Herb Biscuits
“No one eats salad on Sundays” ~ so says my oldest daughter who was hosting a family get-together Sunday when I offered to bring salad. I took this as code for I’d really like something yummier and party-worthy and since she’s due to deliver our second grandchild very soon, I’m happy to oblige. Now that we’re home from vacation, there are two top orders of business ~ my roots (which will be taken care of tomorrow at the salon) and rehabbing my diet because while those Rum Runners were ah-maazing ~ pineapple and orange juices, blackberry and banana liqueurs, two kinds of rum and a splash of grenadine ~ and piles of boneless Buffalo wings dipped in Blue Cheese dressing, something’s gotta give here which is why I suggested the salad. In the meantime, I needed an appetizer to bring to my daughter’s house on Sunday ~ something men and women would both enjoy which nixes a charcuterie board, veggie tray or any kind of hummus. I decided on Skillet Garlic Herb Biscuits ~ warm bite-size buttery garlic-y biscuits sprinkled with Parmesan cheese and dipped in marinara. Winner.
The salad will wait for Monday.
If I could recategorize food groups, I would only have two: Appetizers and Anything Served in a Cast Iron Skillet which brings me to Skillet Garlic Herb Biscuits made in a cast iron skillet. The salad will wait for Monday.
I’ll call it out now because there’s no sugar coating it. This recipe calls for real butter and plenty of it. This isn’t the time for a low-cal substitute. Just embrace it. Enough said.
Preheat the oven 350° and open a can of 5-count Grands biscuits.
Cut each biscuit into four quarters then roll each biscuit into a ball.
Melt 3 tablespoons of butter in about an 8″ cast iron or another oven-safe skillet. Add the olive oil and Good Seasons seasoning to the skillet and give it a good stir.
Drop the biscuit balls into the skillet and rolling each one to completely coat them. If you have kids in the house, this is the ideal recipe to get them involved. They’ll love both the process of making them and the end result.
Bake 15-20 minutes or until the Skillet Garlic Herb Biscuits are golden brown and the dough is cooked through. Melt another tablespoon of butter and brush the top of each biscuit.
Sprinkle grated Parmesan on top and serve warm. I wish you could smell my kitchen right now. It’s ridiculously good.
Enjoy! The salad will wait for Monday.
- 3 tablespoons of butter + 1 extra tablespoon after biscuits are finished baking
- 2 tablespoons of olive oil
- 2 teaspoons of Good Seasons Garlic-Herb Salad Dressing & Recipe Mix
- 1/4 cup of grated Parmesan cheese (or another cheese of your choice)
- 1 - 5 count package of Pillsbury Grands Biscuits
- 1 cup of marinara sauce (homemade or store bought) for dipping
- Preheat oven to 350 degrees.
- Cut biscuits into quarters (for appetizers) or in half (as a side with a main dish).
- Roll each biscuit into a ball.
- In an approximately 8" skillet, melt 3 tablespoons of butter and olive oil.
- Add Good Seasons seasoning, making sure to blend well.
- Add the biscuit 'balls' to the skillet, rolling each to thoroughly coat.
- Bake 15-20 minutes or until golden brown.
- Melt the remaining 1 tablespoon of butter and brush on top of each biscuit.
- Top with grated Parmesan and serve warm.