Ingredients:

  • 1 can (16 oz) refrigerated flaky layers biscuits
  • 4 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp dried rosemary or thyme, crushed
  • 0.25 tsp sea salt
  • 0.5 cup sharp cheddar cheese, finely shredded (optional)

Instructions:

  1. Melt the unsalted butter in a small glass bowl. Stir in the minced garlic, garlic powder, and dried herbs. Allow the mixture to steep for 5 minutes to infuse the fats with aromatic oils.
  2. Preheat your oven to 375°F (190°C). Prepare a cast iron skillet or baking sheet.
  3. Open the biscuit tin and separate the rounds. Use a sharp knife to gently score an 'X' on the top of each biscuit or slightly pull layers apart to increase surface area for the butter infusion.
  4. Arrange the biscuits in the skillet so they are barely touching. Brush the tops generously with half of the garlic-herb butter mixture.
  5. Bake for 12 to 15 minutes until the biscuits achieve a deep mahogany-gold color and have risen fully.
  6. Remove from the oven and immediately brush with the remaining garlic-herb butter. Sprinkle with sea salt and optional shredded cheddar cheese while hot.