Rosemary Biscuit Croutons

Ingredients

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

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Place biscuits on a baking sheet.
3. Bake 18 to 20 minutes or until golden brown.
4. Let biscuits cool completely (about 30 minutes). Reduce oven temperature to 25
5. Cut biscuits into 1/2-inch cubes. Saut 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.
6. Bake at 250 for 1 hour and 20 minutes or until golden brown and crisp, stirring every 20 to 30 minutes.
7. Sprinkle with cheese; bake 10 more minutes.
8. Let cool completely (about 15 minutes). Store in an airtight container up to 3 days.
9. Note: We tested with Mary B's Buttermilk Biscuits.