Ingredients
1/4 cup minced fresh parsley1/4 cup olive oil2 tablespoons minced fresh oregano1 tablespoon white wine vinegar2 garlic cloves, minced3/4 teaspoon kosher salt1/4 teaspoon ground cumin1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes2 tubes (12 ounces each) refrigerated buttermilk biscuits
Preparation
In a shallow bowl, combine the first 9 ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375° for 18-22 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate.
