Breadsticks out of can biscuits turn refrigerated biscuit dough into quick, golden breadsticks brushed with garlic butter and finished with Parmesan. They are a simple American-style shortcut for serving alongside pasta, soup, or salad, and the dough needs only a little shaping before baking.
Ingredients
- 1 can refrigerated flaky or regular biscuits, 16.3 oz (about 462 g; 8 biscuits)
- 2 tablespoons unsalted butter (28 g), melted
- 1 teaspoon garlic powder (3 g)
- ¼ teaspoon fine salt (1.5 g)
- 2 tablespoons finely grated Parmesan cheese (10 g)
- 1 teaspoon dried parsley (1 g), optional
- 1 teaspoon olive oil (5 ml), for greasing the pan if needed
Instructions
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper, or lightly grease it with the olive oil. Check the biscuit package for its recommended baking temperature; if it specifies a different temperature, follow the package and begin checking the breadsticks a few minutes early.
- Open the can and separate the biscuits. Keep the dough cool while you work, and avoid pressing it more than necessary. Cut each biscuit in half, then roll each half between your palms or on a clean work surface into a rope about 5 to 6 inches (13 to 15 cm) long. If the dough springs back, let it rest for 2 minutes and roll again gently.
- Arrange the ropes on the prepared baking sheet with about 1 inch (2.5 cm) between them. They puff as they bake, so leave space rather than crowding the pan. If any rope is much thicker in the middle, gently roll it to an even thickness so it bakes uniformly.
- Bake for 10 to 13 minutes, until the breadsticks are puffed and golden on top and the centers are no longer doughy. Start checking at 10 minutes because oven temperatures and dough brands vary. If the bottoms brown quickly, move the pan to a higher rack or use a lighter-colored baking sheet next time.
- While the breadsticks bake, stir together the melted butter, garlic powder, and salt in a small bowl. As soon as the breadsticks come out of the oven, brush them lightly with the garlic butter. Sprinkle with Parmesan and, if using, dried parsley. Serve warm.
Tips
- Shape gently: Biscuit dough is soft and can tear if pulled hard. Roll from the center outward, and patch small splits by pinching the dough together.
- Keep the butter brush light: A thin coating adds flavor without making the breadsticks greasy or soggy. Brush them just after baking so the topping adheres.
- Use the package as your guide: Biscuit sizes and suggested oven temperatures differ. The recipe’s 375°F (190°C) setting works as a general guide, but the package directions take priority.
- Choose your finish: If using salted butter, reduce or omit the added salt. Finely grated Parmesan clings better than large shreds.
Serving Suggestions
Serve these breadsticks warm with marinara sauce, pizza sauce, or a bowl of creamy tomato soup. They also pair well with spaghetti, baked pasta, lasagna, or a crisp green salad. For a simple appetizer, set out a small dish of warm marinara and serve the breadsticks soon after brushing them, while the outside is still tender and lightly crisp.
If dinner will be served buffet-style, put out only the amount you expect to eat and keep the rest covered. These are best fresh from the oven, but they remain enjoyable after a brief reheat.
Variations
- Italian herb: Add ½ teaspoon dried Italian seasoning (about 1 g) to the melted butter, or use dried oregano and basil. Keep the herbs modest so they do not overpower the biscuit flavor.
- Cheesy breadsticks: Sprinkle the tops with ¼ cup (25 g) shredded mozzarella during the last 2 to 3 minutes of baking. Watch closely; the cheese should melt without becoming too dark.
- Sesame or everything seasoning: Brush the shaped dough lightly with a little melted butter before baking, then add 1 to 2 teaspoons (3 to 6 g) seasoning. Check the seasoning’s salt content before adding the recipe’s salt.
- Soft plain breadsticks: Skip the garlic and Parmesan and brush with melted butter alone. This milder version is handy when serving children or pairing with strongly seasoned soup.
Storage and Reheating
Let leftover breadsticks cool, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator; the texture will soften as they sit. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or reheat from frozen.
To refresh refrigerated breadsticks, place them on a baking sheet and warm at 300°F (150°C) for about 5 to 7 minutes. Frozen breadsticks may need 8 to 12 minutes at the same temperature. A microwave works for a quick serving, but use short bursts of 10 to 15 seconds; it softens the crust more than the oven does. Discard breadsticks left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use flaky biscuits?
Yes. Flaky biscuits work well, though their layered texture may make the ropes less smooth. Roll them gently and avoid squeezing the layers together more than needed. Regular biscuits are a little easier to shape into even ropes.
Do I need to cut each biscuit in half?
Cutting each biscuit in half makes eight biscuits into 16 smaller breadsticks, which bake more evenly and are easy to serve. For thicker breadsticks, shape whole biscuits into ropes and expect a longer bake; check the centers carefully before serving.
Why did my breadsticks turn out doughy?
They may need more baking time, or the ropes may be too thick. Return them to the oven for 1 to 2 minutes at a time until the centers are baked through. For consistent results, roll the dough to a similar thickness and use a fully preheated oven.
Can I prepare them ahead?
You can shape the dough shortly before baking, but biscuit dough is best baked soon after opening the can. If you shape the ropes in advance, cover and refrigerate them for no more than about 1 hour, then bake while still cool, adding a minute or two if needed.
Can I make these without garlic?
Yes. Leave out the garlic powder and use plain melted butter, or add a pinch of dried herbs instead. You can also skip the butter topping and serve the breadsticks plain, though they will have less flavor and a drier finish.
How do I know when they are done?
Look for puffed breadsticks with lightly golden tops and no wet-looking dough in the center. Baking time varies with the biscuit brand, rope thickness, and oven, so use the visual signs as well as the timer rather than relying on one exact minute.
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