Preheat oven to 400Â°F.
Using a 10-ounce package of refrigerated buttermilk flaky biscuits (10 biscuits), separate biscuits and cut each in half.
In small skillet melt 3 tablespoons plus 1 teaspoon margarine.
Spoon 1/3 cup grated Parmesan cheese onto sheet of wax paper.
Dip each biscuit half into melted margarine, then dredge in cheese to coat; arrange coated biscuits on nonstick baking sheet, leaving a space of about 1 inch between each.
Bake until biscuits are puffed and golden brown, 8 to 10 minutes.