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Hasselback Biscuits

Hasselback Biscuits

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
arich01

arich01

Styled after the famous Hasselback potatoes, these gooey biscuits are sure to disappear fast! Just tear and share to enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1278 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Unwrap each tube of biscuit dough and lay the two 'logs' on a baking sheet in the same formation they were in the can. Gently separate biscuits, keeping them still attached on the bottom, just enough to sprinkle Cheddar cheese between each biscuit.
  3. Stir melted butter and garlic salt together in a small bowl; drizzle evenly over each biscuit 'log'. Sprinkle with chives.
  4. Bake in the preheated oven until biscuit tops are golden and cheese is melted, 12 to 15 minutes.
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Reviews

mam5016
3

mam5016

3/11/2013

These tasted good but we could not get them to cook thru! Ended up pulling them apart and spreading out on a baking sheet to finish cooking. We were pretty disappointed after all the awesome reviews.

Molly
2

Molly

3/21/2013

Biscuits that make you go “mmmmm” when you eat them! I have made these 3 times, and each time my family just inhales them. They have been made with cheddar cheese, pepper jack cheese and Swiss cheese. I love that they are very versatile and can be made with whatever cheese you have on hand. The biscuits pare well with soups, meatloaf, steaks, chicken, casseroles, etc. Thanks arich01 for the most delicious biscuit recipe in my recipe box!

Jodi
2

Jodi

1/20/2013

We loved this! I used garlic powder instead of garlic salt, but that's the only change. I would probably use less butter next time, but my guys thought this was excellent.

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