So you're trying to get dinner on the table, and you need a starchy side. And not just any starchy side, an awesome starchy side. (Is there any other type, really?)
Pull out a can of flakey buttermillk biscuits, friends. I have a plan for you.
No, the outside wraper isn't missing in order to maintain brand anonymity. I just lack the skills necessary to open those tubes the correct way, it never pops open when I peel the wrapper back!! I always end up having to whack it on the counter.
(Plus the pop sound when it opens scares the living daylights out of me... please tell me I'm not alone?)
Melt some butter in a bowl, and fill another bowl with parmesan cheese. Don't skimp or anything, because that would lessen the awesomeness of this side. And we don't want to do that.
Cut each flakey buttermilk biscuit into quarters (or, if you get a tube of the larger, more grand rolls (wink wink), cut it in sixths) and dip in the melted butter...
Then roll in the parmesan cheese...
And start piling the buttery, cheesy bits of goodness into a greased loaf pan.
Aww, yeah. It looks delicious already. If you're wussy about cheese, try rolling only half the dough bits in cheese and leaving half plain (still roll in the butter though, because a little butter never hurt anybody, right?)
That's how my (cheese hater) husband likes this bread. My cheese-hating, parmesan pull-apart roll loving husband. Confused? Get in line.
Bake, and then admire the gorgeous cheesy crust on your fabulous side for dinner tonight.
Or... forget to admire it, forget to take a picture, and run for your camera during dinner before it's all gone.
That last part won't really apply to you unless you like to take pictures of food for fun, though.
Parmesan Pull-Apart Rolls
8 oz can refrigerated flaky buttermilk biscuit dough
Cut each biscuit into quarters, roll in butter and cheese. Place in greased loaf pan and bake at 350 degrees for 30-35 minutes until done. Enjoy.
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