2 cans (10 oz.) refrigerated, big, flaky biscuits
5 tbsp. butter, melted
1 clove garlic, mashed
3/4 c. grated Parmesan cheese
3 tbsp. finely snipped parsley

Heat oven to 375 degrees. Lightly grease 12 cup fluted pan. Separate dough into 20 biscuits. Combine butter and garlic. Combine cheese and parsley. Dip biscuits in butter mixture, then cheese mixture. Stand on edge around prepared pan. Bake at 375 degrees for 20-25 minutes or until golden brown and biscuits are no longer doughy. Remove from pan. Serve warm. Makes 10-12 servings.