Reviewed: May 29, 2012

This was great. I used 1 can of the 8-ct jumbo biscuits, and instead of the separate seasonings I used Italian seasoning. And of course, being the astute individual that I am, I didn't realize I'd run out of garlic at home so I ended up using a generous shake of garlic powder. Really yummy!

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Reviewer:

Judi Bourque

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

Reviewed: May 15, 2012

Easy enough for kids to make and delicious - the whole pan was gone by the end of the meal, and we had leftovers of everything else. It did take me 22 minutes to get a light golden brown on these, even in a slightly hotter oven.

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5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: May 8, 2012

This bread was really good!! Simple to make, easy ingreadients, tasted great. We made it the first time to go with a sweet viniagrette green salad with chicken, cherries, and candied walnuts, and it was gone!! The only thing I might change is to make it with frozen bread dough, since we would prefer that texture to the biscuit dough. Thanks for the recipe!! Will make this again!!

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8 users found this review helpful

Reviewer:

Sheila

Reviewed: Apr. 16, 2012

I needed some kind of quick garlic bread tonight but had no french loaves or other bread to start with. I came across this recipe and had everything on hand except for the dried parsley. I grabbed fresh parsley from the garden and threw this together. What a hit and less than 30 minutes from start to table!

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10 users found this review helpful

Reviewer:

Wyattdogster

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Jan. 16, 2012

Husband liked it alot, will make again in the future.

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1 user found this review helpful

Reviewer:

day

Reviewed: Jan. 14, 2012

Wonderful flavor and yummy addition to dinner. Will make this again!

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1 user found this review helpful

Reviewer:

ALynn

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

If you love herbs this is the recipe for you. However I personally had to add 5 minutes to the baking time and I still could have baked it a couple more minues. Also don't forget to crush the rosemary, I did forget and it was a little over powering, next time I won't forget!

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20 users found this review helpful

Reviewer:

Lisa

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Reviewed: Dec. 18, 2011

Anything garlic is a hit at my house....This is a 'keeper' and goes with a variety of main dish recipes.

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7 users found this review helpful

Reviewer:

JOBOKITTY

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Dec. 16, 2011

I make this every once and a while to go with spaghetti or ravioli dinner. It's great because not only does it disappear fast but little hands can help make it, too. This is even better if you can sprinkle a little parmesan cheese over the top before baking and after you invert it onto a serving platter.

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59 users found this review helpful