Garlicy Bisquit Topping

This stuff is sprinkled on top of a large pan of biscuits and is suitable for serving with a dinner stew or fried chicken. Originally it was designed as a dipping sauce for bread, rolls or bread sticks.

Back in 2010, I documented my bisquit recipe. It is titled "One or Two Biscuits" but later I added the ingredient quantities for 28 buiscuits, which is a whole cookie sheet full for my large cookie sheet.

I found the basis for this at http://www.controllingmychaos.com where you can search for "carino" and find it.

Mix the following together in a small food processor or spice grinder:

• 1 Tbsp fresh rosemary, tough stems removed keeping the leaves and soft stem ends and chopped
• 1 tsp dried parsley (twice that if fresh and chop it)
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper (like for pizza)
• 1/2 tsp salt
• 1/2 tsp black pepper (or 1 tsp whole pepper corns)
• 1/2 tsp garlic powder (or dried garlic shavings or slices)
• 1/4 cup grated Parmesan cheese

Pulse just enough to thoroughly mix and chop/grind things finely.

Make the pan of biscuits and cook for 5 minutes. Do the next steps quickly.

1. remove from the oven
2. spray to top with olive oil
3. sprinkle the dry mixture evenly across the top. Use it all.
4. rush it back into the oven

Finish cooking the biscuits as described over there.