In a shallow bowl, combine minced fresh parsley, olive oil, minced fresh oregano, white wine vinegar, minced garlic cloves, kosher salt, ground cumin, pepper, and crushed red pepper flakes.

Cut each biscuit in half.

Shape each biscuit half into a ball.

Roll each biscuit ball in the chimichurri herb mixture, ensuring it's well coated.

Place the biscuit pieces in a greased 10-inch fluted tube pan.

Bake at 375°F (190°C) for 18-22 minutes, or until golden brown.

Cool for 10 minutes before inverting onto a serving plate.