These easy and quick Garlic Parmesan Skillet Rolls are the perfect complement to your weeknight meal! Refrigerated biscuits coated with a buttery garlic herb mix with freshly grated Parmesan cheese!
These rolls smell so good, even Ranger wanted to take a look!
The rolls are a great choice when you want to change up your typical garlic bread. It does not get much easier than popping open a can of refrigerated biscuits!
I highly recommend using a cast-iron skillet. However, an oven-safe skillet or pie plate will work too!
Serve with your pasta dish, soup, anything that needs a delicious buttery carb with it!
- 1 16.3 oz can refrigerated jumbo/Grands! biscuit dough (8 count)
- 6 T butter, melted (divided)
- 3 garlic cloves, minced
- ½ t dried basil
- ½ t dried parsley
- 2 T grated parmesan cheese
- Preheat oven to 375 degrees F. Grease a cast iron 10" skillet, oven safe skillet or pie plate.
- Remove the biscuits from the can and separate. Cut each biscuit in half. Roll each piece to shape into a ball. Set aside.
- In a small bowl, mix 4 T butter, melted, garlic, basil, parsley and parmesan cheese.
- Dip each ball of dough into the butter garlic herb mixture, one at a time. Place each butter-coated roll in the prepared skillet, leaving a little space between rolls so they have room to rise.
- Bake the rolls for 18 to 20 minutes or until the tops are golden.
- Brush the remaining 2 T butter, melted, over the tops of the rolls once they are removed from the oven.