Quick (I Mean Quick) Herb Rolls
Make and share this amazing Quick (I Mean Quick) Herb Rolls recipe from Food.com.
Make and share this amazing Quick (I Mean Quick) Herb Rolls recipe from Food.com.
- Carbohydrate 0.169921718831327 g
- Cholesterol 61.6937500780285 mg
- Fat 23.2473393002553 g
- Fiber 0.0590898429622492 g
- Protein 0.58734192752528 g
- Saturated Fat 14.7111150811303 g
- Serving Size 1 1 -6 serving(s) (29g)
- Sodium 176.262138234241 mg
- Sugar 0.110831875869078 g
- Trans Fat 1.62614778070478 g
- Calories 207 calories
Step-by-step
- Melt butter in 9-inch cake pan,
- Mix herbs and cheese together and stir into butter,
- Let stand 10-15 minutes,
- Cut biscuits into halves and swish around in herb butter to coat all sides,
- Place into 9-inch cake pan,
- Bake at 425degreesF for 12-15 minutes
Home cooks frequently crowd canned biscuit dough into standard metal baking sheets, which prevents uniform heat circulation and results in unevenly browned bottoms. Utilizing a heavy nine-inch cake pan concentrates the melted butter and herb mixture so each piece absorbs maximum fat before entering a hot oven.
- Melt the half-cup of butter directly inside the metal cake pan at 425 degrees Fahrenheit to save an extra dish and preheat the vessel simultaneously.
- Allow the herb and cheese mixture to steep in the warm butter for exactly ten to fifteen minutes before adding the dough to hydrate the dried flakes properly.
- Substitute the canned biscuits with gluten-free alternatives if needed, though baking times may require a slight adjustment to prevent the center from remaining gummy.
Bake the coated dough pieces until the internal temperature reaches fully set, watching closely during the final three minutes to prevent the parmesan cheese from scorching. Proper pan sizing ensures the edges turn golden brown while the interior maintains its tender crumb.
