Garlic Parmesan Pull-Apart Bread
Soft, cheesy, and packed with garlic flavor, this pull-apart bread is perfect for snacks, parties, or weeknight dinners. Ready in under 40 minutes, it’s easy to make, protein-rich, and satisfying—ideal for dipping in marinara or enjoying on its own.
Equipment
- 1 Bundt pan (10–12 inch)
- Non-stick cooking spray
- large mixing bowl
- Microwave-safe bowl (for melting butter)
- Measuring cups and spoons
- Spoon or tongs for tossing ingredients
Ingredients
- 2 cans refrigerated Grands biscuits avoid flaky layers
- 3 cloves garlic minced
- 1½ cups parmesan cheese grated
- 2 teaspoons Italian seasoning
- ¼ teaspoon garlic salt
- ½ cup unsalted butter melted
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Properly preheating ensures that your bread bakes evenly and develops a beautiful golden crust. While the oven warms, prepare the rest of your ingredients so everything is ready to go when it’s time to bake.
- Prepare the Bundt Pan: Generously coat a 10–12 inch bundt pan with non-stick cooking spray. Make sure to cover all the crevices of the pan, including the center tube, to prevent the bread from sticking. This step is essential for ensuring that your pull-apart bread releases easily once baked.
- Cut the Biscuits: Take the 2 cans of refrigerated Grands biscuits (avoid flaky layers) and cut each biscuit into quarters. Place all the biscuit pieces in a large mixing bowl.Cutting the biscuits into smaller pieces allows them to absorb the flavors of the garlic, butter, and cheese while maintaining a soft, fluffy texture.
- Mince the Garlic: Peel 3 cloves of fresh garlic and mince them finely. Minced garlic will evenly distribute throughout the bread, infusing every bite with that rich, aromatic flavor. Add the minced garlic directly to the bowl with the biscuit pieces.
- Add Seasonings and Cheese: Sprinkle in 2 teaspoons of Italian seasoning and ¼ teaspoon of garlic salt to the bowl. Then, add 1½ cups of freshly grated parmesan cheese. Toss the biscuit pieces gently with your hands or a spoon to coat them evenly with the seasonings and cheese. This step ensures that every piece is flavorful.
- Melt the Butter: Measure ½ cup of unsalted butter and place it in a microwave-safe bowl. Heat in the microwave for about 30–45 seconds until fully melted, making sure it does not burn. Pour the melted butter over the seasoned biscuits and toss gently to coat all the pieces. The butter helps the bread achieve a soft, golden exterior while locking in the flavors.
- Assemble in the Bundt Pan: Carefully transfer the coated biscuit pieces into the prepared bundt pan. Spread them evenly, but don’t press them down too much; the biscuits need room to expand and bake into a pull-apart texture.
- Bake the Bread: Place the bundt pan in the preheated oven and bake for 20–25 minutes. Keep an eye on the bread during the last few minutes; it should turn a beautiful golden brown on top. Baking times may vary slightly depending on your oven, so check for doneness by gently pressing a piece—if it’s soft and cooked through, it’s ready.
- Cool Slightly: Once baked, remove the bundt pan from the oven and let it cool for 5–10 minutes. Cooling slightly allows the bread to firm up a bit and makes it easier to remove from the pan without breaking apart.
- Serve and Enjoy: Gently turn the bundt pan upside down onto a serving plate. Pull apart the pieces and serve warm. This garlic parmesan pull-apart bread pairs perfectly with marinara sauce, pesto, or even on its own as a cheesy, comforting snack.
Notes
- Use refrigerated Grands biscuits (not flaky layers) for the softest, pull-apart texture.
- Mince garlic finely for even distribution and maximum flavor.
- Butter can be melted in the microwave or on the stovetop; just avoid browning it.
- Italian seasoning can be adjusted or substituted with fresh herbs like parsley or oregano.
- Serve warm for best texture and flavor; the bread is less soft when fully cooled.
