This delicious Easy Cheese Pull-Apart Garlic Bread is a buttery, cheesy, garlicky bread side. It is rich, with the perfectly melded flavors of garlic, butter, and cheese. Grab a piece and enjoy the browned, caramelized outside, and fluffy, cheesy inside.
I am scared to open a can of biscuits!
There, I said it. Actually, I have a real fear of them. Don’t get me wrong, I love to eat biscuits and crescent rolls, but it’s stressful to open them.
Peeling back that wrapping to expose the cardboard and then… POOF – exploding biscuits! That is the most anxiety ridden experience ever!
Over the years, I have learned to lessen the pop by carefully inserting a knife into the peeled back can to remove the pressure. It still POPS, but not as scary, and at least you know when it will happen.
My husband is my official biscuit dough can opener and oddly loves it. He is always game to break through a can, but me..I block my ears and turn away. I am also one of them people who hate balloon pops to so it is surely all related.
Anyhow, because this delicious biscuit bread recipe is worth the scare of the biscuit can POP, I wanted to share its goodness with you all.
Your guests will love how buttery, and delicious this Cheese Pull-Apart Garlic Bread truly is! It goes so well with a dinner like Shrimp Scampi Stuffed Shells or is delicious eaten alone.
Move over pizza places, because this Easy Cheese Pull-Apart Garlic Bread has got you all beat!
Should You Use Butter or Margarine for Pull Apart Garlic Bread?
I will always be a butter girl at heart. Butter melts well and has a delicious, fresh taste. Margarine will taste too strong like fake butter and it gets super greasy and oily. Real butter brushed on each biscuit works to create the perfect golden brown outer crust, and soft chewy inside.
What kind of biscuits for Pull-Apart Garlic Bread?
I like to use the name brand Pillsbury Grands Biscuits for my pull apart bread. They seem to bake up and taste better than the generic store brand. I also find that they are less sticky and are easier to work with.
Chilled Dough Works Best for Pull-Apart Bread
Many ingredients are better at room temperature while baking, but not biscuits. Room temperature biscuits will lose their consistency, texture, and baking abilities. They will become very sticky, fall flat, and eventually turn into one globe of dough.
I have made the mistake before of using a room temperature canned biscuit dough and it turned into a disaster!
What Kind of Cheese for Pull-Apart Bread?
I have tried so many variations of this recipe in the past. When it comes to cheese, my preference is cheddar or pizza style shredded cheese. I am a sucker for a good cheese pull and cheddar or pizza cheese allows for that.
Of course, freshly grated works best, but pre-shredded with do. You can also use shredded, or grated parmesan for a more nutty flavored, baked-on crunch. The choice is really up to you!
Do I line the Pull-Apart Bread Loaf Pan?
I am all about easy-peasy cleanup and convenience in my recipes. I use parchment paper cut out to my loaf pan size. That way, once the bread is done I can lift is right out of the pan to serve on a small cutting board or platter.
You can get away with buttering your loaf pan if you want too! I just think being able to remove the bread from the pan in one easy swoop works better for us!
Fresh Garlic or Powdered for Pull Apart Bread?
Powdered garlic is easier to mix with the melted butter mixture. If you can microplane your garlic and get it almost to a zest that would work too for a bolder flavor, but you need to make sure the garlic was super minced…unless of course you want to scare away vampires…haha!
My Pull Apart Bread is Gooey in the center-what went wrong?
That means the dough isn’t fully cooked. To prevent this from happening, use a food thermometer! Your temp inside should measure 190 degrees f.
Crescent Dough Recipes You Will Love:
Crescent dough is one of my favorite doughs because it saves so much time and has an amazing taste and texture. If you like crescent dough, you’ll love these warm, rich, and delicious recipes below:
Easy Cheese Pull-Apart Garlic Bread (with Biscuit Dough)
Equipment
- loaf pan
Ingredients
- 1 can Grands Biscuits
- 3 tablespoons Melted Butter
- 1 teaspoon Italian Herbs
- 1/2 tablespoon garlic powder can use microplaned garlic as well
- 1 cup pizza style cheese blend *Can also use 1 cup grated Parmesan if you prefer that.
Instructions
- Preheat oven to 350 degrees f.
- Line a bread loaf pan with parchment paper so a small amount hangs off the edges.
- Open biscuits, and slice them in half the circle way (make two circles out of one).
- Combine spices with melted butter.
- Brush each biscuit side with melted butter.
- Sprinkle with cheese and stack on top of each other like a tower.
- Place sideways in the loaf pan.
- Bake at 350 degrees Fahrenheit for 30-35 minutes internal temperature should be 190 degrees f.
- If your biscuits are browning too much cover loosely with foil until done.
Yes, it is so frightening! Glad I am not alone as well!
I just want to say thank you for telling us that opening the biscuit can scares you. I suffer from the same fear. It’s nice to know there’s another person out there in another room with their hands over their ears and probably their eyes closed too, while a biscuit can is being opened. I hope you take comfort in knowing you are not alone!