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!
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.
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!
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.
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.
Nutritional values may differ and are meant to be a guide.