No one will ever guess how easy these biscuit rolls are to make. You simply layer melted butter, Parmesan cheese, garlic, and fresh parsley onto biscuit dough; roll it into a large cylinder; and slice the dough to form the biscuit rolls, or pinwheels. Then nestle them into a skillet and bake until golden brown. Yum! They are delicious with Easy Skillet Lasagna or alongside a soup or salad.
- Yield: 12 rolls
- 2 teaspoons olive oil
- 2 cups self-rising flour, plus more for dusting
- 1½ cups heavy cream
- 2 tablespoons salted butter, melted
- 1½ cups freshly grated Parmesan cheese
- 3 garlic cloves, minced
- ¼ cup chopped fresh parsley
- Preheat the 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.
- Dust a pastry cloth or paper towels and your hands lightly with flour. Turn the dough out onto the floured cloth and gently pull it into a large ball. Lightly press to flatten it to about ½ inch thick. Fold the dough from each side toward the center, repeating on all four sides. Lightly flour a rolling pin and roll the dough ½ inch thick, or just pat it out with your hands.
- Brush 1 tablespoon of the melted butter over the dough. Sprinkle with the Parmesan, garlic, and parsley. Working from one side of the dough, roll tightly until you have a log. Cut into 1½-inch slices and place in the prepared skillet (the sides will be touching). Drizzle the remaining tablespoon of melted butter over the biscuits.
- Bake until lightly browned, 10 to 12 minutes.