Parmesan Garlic Biscuit Rolls are a fun twist on dinner rolls and biscuits! There’s tons of flavor packed into these beauties and they come together quickly!
Today I am baking straight out of the new Add a Pinch Cookbook! This beauty was released a few weeks ago and I have been leafing through it ever since. I have so many pages bookmarked! Robyn Stone is a long time blogging friend and the author of this beautiful book and blog of the same name. If you’re looking for true Southern Food, she is your gal.
Think if the recipes in this book as ones that your Grandma would make, but with subtle, modern twists. They’re just perfect balance of nostalgic and fresh.
Like I said, I have a whole bunch of recipes bookmarked ready to make, but the first one that caught my eye were these Parmesan Garlic Biscuit Rolls. They turned out to come together quickly, were loaded with cheese and garlic, all in a biscuit! And did I mention I baked these right in my skillet?
Let me show you how I did it…
The dough is only 2 ingredients…just self-rising flour and heavy cream…
Mix that up and it will form a dough.
Press that down on a floured surface into a rectangle…
I slightly deviated from her recipe and melted the garlic with the butter, instead of sprinkling minced garlic on top. Either way would work.
I just brushed the garlic butter on the dough…
Then sprinkled on the Parmesan Cheese…
Then fresh parsley!
Roll that up carefully. If you have any issues with the dough sticking or ripping, just pinch it back together. You can’t mess up, I promise!
Carefully slice the dough. The recipe says you get 12 rolls, but I got 10. I probably cut mine a little thick.
Place them carefully in an oiled skillet…
And bake! That’s it!
I highly suggest you enjoy these warm…they are so good that way!
Again, Add A Pinch in online and in bookstores now!Print
- 2 teaspoons olive oil
- 2 cups self-rising flour, plus more for dusting
- 1 1/2 cups heavy cream
- 2 tablespoons salted butter, melted
- 1 1/2 cups freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Preheat oven to 475°F. Grease a 12- inch ovenproof skillet with the olive oil.
- Put the flour in a medium bowl and make a well in the center. Pour the cream into the well. Using a wooden spoon and working from the sides of the bowl, stir the flour into the cream until the mixture is just combined, taking care not to overwork the dough.
- Place the ball of dough onto a floured surface. Press the dough into a rectangle, about 1/2- inch thick.
- Brush 1 tablespoon of the melted butter. Sprinkle with the Parmesan cheese, garlic and parsley. Working from the long side of the dough, roll tightly until you have a log. Cut it into 1 1/2- inch slices and place in the prepared skillet. Drizzle the remaining tablespoon of butter over the biscuits.
- Bake until lightly browned, 10-12 minutes.
I deviated from her original recipe in only a few minor ways. The original recipe divides the butter, using 1 tablespoon to brush onto the dough, and 1 tablespoon to drizzle. I used both tablespoons of butter to brush on the dough and didn’t drizzle any on after.
Also, I placed the minced garlic into the butter when I melted it to infuse the butter with the garlic, instead of sprinkling the garlic on top, as the recipe reads.
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