This recipe starts with a cream biscuit – made with half all-purpose flour and half cake flour. They are light as a feather and will have your family and guests begging for more!

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (130 grams) cake flour
  • 1 1/2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoons salt
  • 1 1/2 cups (340 grams) heavy cream
  • 4 oz Zantonio Parmesan Garlic Butter/Scampi Sauce, melted

Set rack in the middle of the oven and preheat to 425°F. Spray a 12 hole muffin tin with non-stick spray.

In a large bowl, whisk together the flours, sugar, baking powder and salt. Add the cream and stir until no loose flour remains. Using a small scoop, scoop out 48 similar-sized balls of dough.

Dip each one in the melted Parmesan Garlic Butter/Scampi Sauce and place 4 in each of the muffin cups – making sure to get some garlic and tomato from the bottom of the container!

Bake about 16-18 minutes or until nicely browned.

Cool about 5 minutes in pan and then remove to cool on rack.

Eat warm or at room temperature!