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Biscuit Flatbread

Preheat oven to 400°

1 (16.3 oz.) refrigerated, Buttermilk grand biscuits, separated into rounds
Pour 2 tablespoons of olive oil onto a baking sheet.
Dip each biscuit on both sides into the oil
Using finger press the biscuits into 4” circles
Sprinkle each biscuit with 1 tablespoon of grated parmesan cheese, and a good
pinch of chopped flat leaf parsley. Then add a small pinch of sea or kosher salt
and freshly ground black pepper.

Bake at 400° for 10-12 minutes or until golden. Cut into strips.
Serves 8