Cheesy Pull Apart Garlic Bread (With Biscuit Dough!)
Pull-apart garlic bread made with biscuit dough, brushed with a garlic-parsley butter and layered with shredded cheese.
Equipment
- 9x5 inch loaf pan
- Mixing Bowl
- Pastry Brush
- Aluminum Foil
- microwave-safe bowl or small saucepan
Ingredients
Ingredients
- 3 tablespoonsbuttermelted plus extra for pan
- 1 tablespoonparsleydried
- 1 tablespoonminced garlic3 cloves of garlic if fresh
- 1/2 teaspoonred pepper flakes
- 16.3 ouncesbiscuit doughI've used Pillsbury Grands
- 1 1/2 cupshredded cheeseI used mozzarella cheddar, and pepper jack.
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with the extra butter or cooking spray.
- Open the biscuit dough package and carefully peel each biscuit apart into two thin rounds. You should have 16 thin pieces total.
- In a small microwave-safe bowl or in a small saucepan, melt the 3 tablespoons of butter. Stir in the 1 tablespoon dried parsley, 1 tablespoon minced garlic (or 3 cloves fresh, minced), and 1/2 teaspoon red pepper flakes until combined.
- Put the 1 1/2 cups shredded cheese in a separate bowl and stir to combine if using multiple cheeses.
- Build two stacks of dough (eight pieces per stack): place one thin dough piece on your work surface, brush the top with some of the butter mixture, sprinkle a portion of the shredded cheese over it, then top with another dough piece. Repeat brushing and sprinkling between each layer until each stack has eight pieces.
- Carefully transfer both stacks into the prepared 9×5-inch pan, placing them side by side. Brush any remaining butter mixture over the tops of the stacks and sprinkle with any remaining shredded cheese.
- Cover the pan tightly with aluminum foil and bake for 30–35 minutes.
- Remove the foil and bake an additional 5–10 minutes, or until the top is golden brown.
- Remove from the oven, let cool slightly, then serve warm.
Notes
Notes
It can be helpful when you are layering the dough to make two stacks so the dough doesn’t fall over. Then when you transfer the dough to the oiled pan, you line both stacks up in the pan.
It can be helpful when you are layering the dough to make two stacks so the dough doesn’t fall over. Then when you transfer the dough to the oiled pan, you line both stacks up in the pan.