Garlic Monkey Cups

The original recipe came from Real Mom Kitchen blog.  I made a few adjustments without really realizing it.

The biscuits - I got Reduced Fat Buttermilk Biscuits - they were so huge. I cut each biscuits into 6 pieces and only fit 4 or so in each muffin slot.  And we baked for 12 minutes and I thought it was overdone, so here's my version of her recipe.

Garlic Monkey Cups

 Ingredients

• 2 (7.5 oz) cans reduced fat buttermilk biscuits
• 9 Tbsp butter, melted
• 5 cloves garlic, minced
• 4 Tbsp dried parsley flakes
• 1/2 cup fresh grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired

Directions

1. Cut biscuits into 6 pieces and place in a bowl. I like to use kitchen shears to cut up the biscuits.
2. Combine the melted butter, garlic, parsley, and 1/2 cup Parmesan cheese together and pour over the biscuit pieces.
3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
5. Bake at 400 degrees for 10-12 minutes until golden brown. Serve warm. Makes 18 garlic monkey cups.

 I got a lot of compliments on them.  We give them a 5 out of 5.