Hungry Jack Biscuit Mini-Focaccia Recipe

Yield: 10
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes


  • 1/2 c. fresh basil leaves
  • 1/4 c. fresh thyme sprigs
  • 2 garlic cloves, chopped
  • 1/4 tsp. salt if desired
  • Dash pepper
  • 1/4 c. olive oil or oil
  • 1 (12oz.) can Hungry Jack refrigerated flaky biscuits
  • 1/4 c. pine nuts
  • 1/3 c. grated Parmesan


Heat oven to 400 degrees.

In blender container or food processor with metal blade, combine basil, thyme, garlic, salt, peppers and oil, blend until finely chopped, scraping down sides of container, if needed.

Separate dough into 10 biscuits.

On ungreased cookie sheets roll each biscuit to a 3 inch circle. Make several indentations with tops of biscuits.

Spread about 1 teaspoon basil mixture evenly over biscuit.

Sprinkle each biscuit evenly with 1 teaspoon pine nuts; press.

Sprinkle with cheese.

Bake 10-12 minutes or until biscuits are golden brown. Serve.

Makes 10 mini-focaccia

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 147mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 2g
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Dani Conde

I'm a Software Developer, a Home Chef and a mom. I was born and raised in the beautiful coastal city of Rio de Janeiro, Brazil. I earned a Bachelor's degree in Marketing from Georgia State University and a bootcamp certificate for Software Development from Georgia Tech (I worked at Turner Broadcasting for 10 years before switching careers). I currently reside in Georgia with my husband and 2 kids. When I'm not working, I love to travel to the beach and cook for my family.