Rosemary Biscuit Croutons

• 6 frozen biscuits
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons olive oil
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 400u0b0. Place biscuits on a baking sheet. Bake 18 to 20 minutes or until golden brown. Let biscuits cool completely (about 30 minutes). Reduce oven temperature to 250u0b0.
2. Cut biscuits into 1/2-inch cubes. Saute rosemary and pepper in hot oil over medium heat 30 seconds to 1 minute or until fragrant. Toss biscuits with oil mixture, and place in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
3. Bake at 250u0b0 for 1 hour and 20 minutes or until golden brown and crisp, stirring every 20 to 30 minutes. Sprinkle with cheese; bake 10 more minutes. Let cool completely (about 15 minutes). Store in an airtight container up to 3 days.
4. Note: We tested with Mary B's Buttermilk Biscuits.

frozen biscuits, fresh rosemary, ground pepper, olive oil, parmesan cheese

Taken from www.myrecipes.com/recipe/rosemary-biscuit-croutons (may not work)