Biscuit Veggie Kabobs

Food-on-a-stick is always fun,
and these skewers are also a great way to take advantage of tasty summer produce.

Scissors are an easy tool for cutting the biscuit rounds into quarters.

Dough pieces are then tossed  with grated Parmesan.

Threading the vegetables (especially bell pepper) can be a bit tricky.
Careful not to poke your fingers with the pointy skewer!

Biscuit Veggie Kabobs

1 can refrigerated buttermilk biscuits (8 biscuits)
2 Tbsp. grated Parmesan cheese
8 mini sweet peppers
2 cups cherry tomatoes
1 cup sour cream herb dipping sauce (optional)


  1. Soak 8 wooden skewers in water while you’re preparing the other ingredients.
  2. Heat oven to 375 F.
  3. Separate dough into individual biscuits.  Cut each biscuit into 4 pieces.  Place in a medium bowl.  Add Parmesan, and toss to coat.
  4. Cut the tops off the peppers, removing any seeds and white parts.  Then cut each pepper into four rectangular pieces.
  5. Thread each skewer in the following order:  dough, pepper, dough, tomato, dough, pepper, dough, tomato.  Leave a 1/8-inch space around each dough piece for even baking.Place kabobs on a lightly greased cookie sheet.
  6. Bake for 12-15 minutes, or until biscuits are deep golden brown.  Serve with Creamy Herb Dipping Sauce.

Creamy Herb Dipping Sauce

1/3 cup light sour cream
1/3 cup light mayonnaise
2 Tbsp. white balsamic vinegar
¼ tsp salt
¼ tsp. pepper
2 Tbsp. chopped fresh herbs, such as basil, parsley, chives, or oregano


  1. Whisk all ingredients together in a small bowl.
  2. Refrigerate for 15 minutes.
  3. Enjoy!

This recipe can also be used as a salad dressing.  Simply thin it out a little with a splash of milk.  Also, if you don’t have fresh herbs on hand, a dash of the dried variety works quite well.


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