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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 2 servings |
||
| Calories 161 | ||
| Calories from Fat 90 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 408mg | 17% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.5g | ||
| Protein 4.0g | 8% | |
Ingredients
- 2 refrigerated buttermilk biscuits, uncooked
- 2 teaspoons olive oil
- 2 garlic cloves, finely chopped
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons shredded parmesan cheese
Directions
1
Heat oven to 350°F Spray cookie sheet with cooking spray. Press or roll each biscuit to 4-inch round and place on cookie sheet 3 inches apart.2
Brush tops of biscuits with olive oil. Sprinkle with garlic, basil and cheese.3
Bake 12-17 minutes or until edges are golden brown.
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- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Savory
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