Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It’s an EASY side dish for meats or soups!
My husband and I have had a friend (whom we’ve known for 40+ years) staying with us for the past week. One evening I made a side dish of delicious Italian biscuit flat bread (filled with Parmesan cheese, garlic, etc.) to accompany some grilled pork chops. The flat bread is so good!

The weather has turned gorgeous and sunny the past few days in the Portland area! The three of us have enjoyed being outside more and even grilling a few dinners on our trusty Weber BBQ! Our friend was going to stay with us for two nights, but we were having such a great time, she stayed for a week!

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Okay- But WHAT Does Italian Biscuit Flat Bread Have In It?

We really enjoyed the Italian biscuit flat bread. It basically can go with just about any favorite meal you would normally serve with bread. Canned biscuit dough is flattened into large rounds, then topped with a creamy, well seasoned mixture.

The mixture includes Parmesan, basil, oregano, green onions, etc. and really gives the bread a wonderful flavor. Truthfully, the ingredients (which includes mayonnaise- really?) sounded weird when I first found the recipe many years ago…but trust me. This Italian biscuit flat bread is delicious!

Italian Biscuit Flat Bread Is EASY To Make!

If you’re looking for something besides a dinner roll or garlic bread to serve with a meal, I hope you will give these a try. The filling is mixed, spread on the flattened biscuit dough rounds, and then baked until the cheese on top is bubbly. That’s it, so you can see just how easy it is to make!

I usually have most of the simple ingredients in our pantry, so I only need to buy a can of refrigerated biscuits when I make Italian biscuit flat bread. It is a quick, economical, delicious and “easy to make” recipe… I hope you will enjoy this bread like we do!

I really hope you consider trying this simple recipe for Italian Biscuit Flat Bread. It is truly delicious, and can be served with most entrees. Have a great day.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of yummy bread recipes you might enjoy, including:

• Ken’s Garlic Bread
• Jalapeño Cheddar Cornbread
• Homemade Dinner Rolls
• Red Lobster Cheddar Biscuits (copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted from: http://www.pillsbury.com/recipes/italian-biscuit-flatbread/eaf7f806-c6c1-4378-a314-6219cac5d7c9

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Italian Biscuit Flat Bread

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Italian Biscuit Flat Bread is made with canned biscuit dough, Italian spices, garlic and Parmesan cheese. It's an EASY side dish for meats or soups!

Category: Bread

Cuisine: Italian

Keyword: Italian biscuit flat bread

Servings: 8

Calories Per Serving: 209 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup mayonnaise
• 2/3 cup Parmesan cheese
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 Tablespoon green onion (white and green parts), chopped
• 1 minced garlic clove (or substitute 1/4 tsp. garlic powder)
• 10 ounce can refrigerated biscuits (I use Grands Biscuits...but cheap biscuits work, too!)
• *Optional: dried parsley and paprika (sprinkled on top for garnish)

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees.
2. In a small bowl, mix all ingredients together except for the biscuits (and paprika and parsley, if using). Set aside.
3. Separate the biscuit dough into 8 biscuits.
4. On an ungreased work surface, press or roll (with rolling pin) each biscuit out into a 4 inch circle. Place biscuit rounds 1" apart onto ungreased baking sheet.
5. Spread 1 TBSP of the cheese mixture onto each biscuit (to the edges).
6. *If desired, sprinkle the top of the cheese mixture with dried parsley and paprika before baking.
7. Bake for 10-13 minutes in a preheated 400 degree oven, or until cheese bubbles and begins to slightly turn golden color on top.
8. Remove flat breads from baking sheet; serve, and enjoy!

Nutrition Facts

Italian Biscuit Flat Bread

Amount Per Serving (1 piece)

Calories 209 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 605mg26%

Potassium 101mg3%

Carbohydrates 20g7%

Sugar 1g1%

Protein 5g10%

Vitamin A 95IU2%

Vitamin C 0.6mg1%

Calcium 119mg12%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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No Knead Bread is an artisan loaf of bread, delicious, and “crisp on the outside, chewy on the inside”, with no kneading or much effort needed.

No Knead Bread is crusty on the outside…and incredibly soft and perfect on the inside!  The best part is there are only a few ingredients and it is really EASY to make! Get it? You don’t NEED to KNEAD it., because it’s no knead bread!

How I Found This Recipe For No Knead Bread

Make The Batter For The Bread The Day BEFORE Baking

After a good night’s rest (15-18 hours), the dough will have dramatically increased in size, and its surface will be dotted with air bubbles. This is how you can tell the no knead bread dough is ready. Can you see the bubbles on the surface and how much it has risen in the bowl?

Getting The Bread Dough Ready To Bake

Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that’s it!). Cover the dough loosely with plastic wrap and let dough rest another 15 minutes, Honestly, this dough must be really tired, because it rests so much.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Generously dust a cotton kitchen towel (not terry cloth – it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal.

Let The No Knead Bread Dough Rise Again

Cover with another kitchen towel and let rise for 2-3 hours (Can you believe how tired this dough is AGAIN?).  When it is ready, the no knead bread dough will be more than doubled in size and will not readily spring back when poked with a finger.

Baking No Knead Bread

At least 30 minutes before the dough is ready, preheat your oven to 450 degrees.  Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic – anywhere from 3.5 quarts. to 6-8 quarts.) 

When the dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin’ HOT).  Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Some of the dough may even stick to the dish towel. Don’t freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

NOTE:**(Cleaning the tea towel up if the dough sticks a bit is really the “hardest” thing about the entire recipe…Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺)

Shake the pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Trust me. I’m a grown-up.  Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it…mine usually takes about 15 minutes).

Look At The Finished Loaf Of No Knead Bread!

Remove the bread from the oven, and transfer it from the hot pan to a wire rack. Let the bread cool a bit before attempting to slice. You can also use a pastry brush to brush off a little of the flour that might still be on the top of the loaf (but is not necessary).

After the bread has cooled down a bit, use a serrated knife to cut the loaf into slices. Here’s a peek at the inside of the no knead bread loaf!

Enjoy. Seriously…grab a knife and slather some softened butter on a warm piece of this bread. Take a bite…a BIG bite. This bread will more than likely make your eyes roll back in your head, it’s so good! Have a great day, and please come back soon.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious bread recipes you might want to check out, including:

• Miracle Bread
• Apple Cinnamon Bread
• Honey Oat Bread
• Butter-Topped Homemade White Bread

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a blessed day!

Recipe Adapted from Jim Lahey, Sullivan Street Bakery, New York City

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No Knead Bread

Prep Time

2 hrs 30 mins

Cook Time

45 mins

Resting Time For Dough

15 hrs

Total Time

18 hrs 15 mins

 

No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.

Category: Bread

Cuisine: American

Keyword: no knead bread

Servings: 10 slices (1 loaf)

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 Cups bread flour
• 1/4 teaspoon instant yeast (such as Fleischmann's Rapid Rise Yeast) Note: Use INSTANT yeast!
• 2 1/2 teaspoons salt
• 1 1/2 Cups , plus 2 Tablespoons tepid (lukewarm) water
• Cornmeal or wheat bran as needed (optional-I didn't need it)

US Customary - Metric

Instructions

1. In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be "shaggy" and very sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours (I typically rest mine 15-18 hrs.- the longer the better!), at warm room temperature, about 70 degrees. After a good night's rest, the dough is ready and its surface is dotted with bubbles.

2. Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that's it!). Cover loosely with plastic wrap and let dough rest another 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth - it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2-3 hours. When it is ready, dough will be more than doubled in size and will not readily spring back when poked with a finger.
4. At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic - anywhere from 3.5 qts. to 6-8 qts.) When dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin' HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Some of the dough may even stick to the dish towel...don't freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

5. Shake pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it...mine usually takes about 15 minutes). Cool the bread on a wire rack.

Recipe Notes

Prep time does NOT include overnight resting of the dough time. Tip: I find that if I start the recipe in the late morning and let it rest overnight (we all need a good night's "rest", don't we?), I can get up the next morning and continue the process. With additional "resting times" for the dough, it can be ready for dinner.
Cleaning the tea towel up if the dough sticks a bit is really the "hardest" thing about the entire recipe...Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺

Nutrition Facts

No Knead Bread

Amount Per Serving (1 slice)

Calories 257 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 582mg25%

Potassium 70mg2%

Carbohydrates 51g17%

Fiber 1g4%

Protein 8g16%

Calcium 11mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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