Zutaten für Quick Biscuit Bread
- 1 can (8 count) refrigerated biscuits
- 1 tablespoon olive oil
- 1/2 cup shredded Monterey Jack cheese
- teaspoons garlic salt
- teaspoons Italian seasoning
- cooking spray or butter, for greasing
- 1 tablespoon chili powder
- 1/4 cup chopped fresh jalapeños
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Zubereitung von Quick Biscuit Bread
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking sheet with cooking spray or butter.
- Open a can of biscuits (8 count, refrigerated). Separate the biscuits.
- Place one biscuit in the center of the baking sheet. Arrange the remaining biscuits around it, slightly overlapping.
- Gently flatten the biscuits with your fingers, forming a 10-inch circle.
- Drizzle with 1 tablespoon of olive oil.
- Sprinkle evenly with 1/2 cup shredded Monterey Jack cheese, 1 tablespoon chili powder, and 1/4 cup chopped fresh jalapeños (or to taste).
- Feel free to experiment with your favorite cheeses and spices! (e.g., cheddar, pepper jack, cumin)
- Bake for 15-20 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
- Let cool slightly before pulling apart and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
9g
Carbs
4g
