If you didn't have time to log on Wednesday, you missed the debut of the newest cookbook from Gooseberry Patch. You can read all about it here, and see the yummy soup I made too!
For the second recipe I wanted to share with all of you, I didn't even have to turn the page from the soup recipe. Yep, they are on the same one in the book. And it was a genius move because they go so well together. When I make soup, we have to have what I call a "dipper" on the side. That can be a sandwich, sliced bread, biscuits, rolls...anything along those lines. So, it was as if the folks at Gooseberry Patch read my mind when they featured this recipe right under that minestrone one I wanted to try.
Plus, both of these were in the section Kids in the Kitchen. Well, ya'll know how much my little man loves to my sous chef! And you've heard me say it 100 times. Get your little ones into the kitchen, cooking, exploring, helping, and learning. It's a great way to curb some of their picky eating habits. Why? Because if they help to prepare dinner, they will be much less likely to complain about it because of the sense of pride they will feel!
Anyway, back to these tasty little biscuits. If you've ever had pull-apart bread, this is very similar. It would be great for parties or holidays too...easy to adapt to feed more. Double the recipe and put them in a 9 x 13 pan. I think they would be very tasty with your Easter ham!
I love finding new ways to serve bread with soup. The combination if such a staple in our house, and I don't like to fall into food ruts! Oh, and you have a chance to win a copy of Mom Knows Best for yourself. Just click here to enter!
Biscuit Buddies
1 (12 oz.) can refrigerated biscuits, each quartered
1/4 c. butter, melted and divided
2 TBS Italian seasoning, divided
1/4 c. grated Parmesan cheese
Preheat oven to 350. Mix half the butter and Italian seasoning together. Pour into bottom of 8 x 8 baking dish. Add biscuit quarters in single layer. Mix other half of butter and Italian seasoning together and pour over biscuits. Sprinkle with cheese. Bake for 15-18 minutes until golden. *NOTE* I added some dried parsley to the top, after the cheese, for extra color.
Shared on The Country Cook Mar. 13, 2015
Plus, both of these were in the section Kids in the Kitchen. Well, ya'll know how much my little man loves to my sous chef! And you've heard me say it 100 times. Get your little ones into the kitchen, cooking, exploring, helping, and learning. It's a great way to curb some of their picky eating habits. Why? Because if they help to prepare dinner, they will be much less likely to complain about it because of the sense of pride they will feel!
Anyway, back to these tasty little biscuits. If you've ever had pull-apart bread, this is very similar. It would be great for parties or holidays too...easy to adapt to feed more. Double the recipe and put them in a 9 x 13 pan. I think they would be very tasty with your Easter ham!
I love finding new ways to serve bread with soup. The combination if such a staple in our house, and I don't like to fall into food ruts! Oh, and you have a chance to win a copy of Mom Knows Best for yourself. Just click here to enter!
Biscuit Buddies
1 (12 oz.) can refrigerated biscuits, each quartered
1/4 c. butter, melted and divided
2 TBS Italian seasoning, divided
1/4 c. grated Parmesan cheese
Preheat oven to 350. Mix half the butter and Italian seasoning together. Pour into bottom of 8 x 8 baking dish. Add biscuit quarters in single layer. Mix other half of butter and Italian seasoning together and pour over biscuits. Sprinkle with cheese. Bake for 15-18 minutes until golden. *NOTE* I added some dried parsley to the top, after the cheese, for extra color.
Shared on The Country Cook Mar. 13, 2015
I'm not sure how I missed this one before, but it's surely calling (screaming) my name right now! Making soon. Already pinned! NIIICEE!
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