Easy Cheese Pull-Apart Garlic Bread (with Biscuit Dough)
This delicious bread is rich with the perfectly melded flavors of garlic, butter, and cheese. Grab a piece and enjoy the browned, caramelized outside, and fluffy inner.
Servings: 6 people
Calories: 347cal
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.
Notes
What Kind of Cheese for Pull-Apart Bread?
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.
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.
Nutrition
Serving: 11/6 loaf | Calories: 347cal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 881mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Calcium: 140mg | Iron: 1.6mg