Introduction
Hey friend! Are you looking for that perfect, cozy, crowd-pleasing side dish that feels a little bit special but is secretly super easy? Well, pull up a chair (and get ready to pull apart some bread!), because this Garlic Herb Parmesan Pull-Apart Bread is about to become your new favorite thing. Seriously, it’s the kind of bread that disappears in minutes, brings everyone together around the table, and makes your kitchen smell absolutely divine. It feels warm, comforting, and homemade, but shhh… it starts with a little shortcut! You can whip this up in no time for dinner tonight, a potluck, or just because you deserve a warm, garlicky, cheesy treat.
Why You’ll Love This Recipe
- Fast: Ready in under 45 minutes, start to finish!
- Easy: Uses simple ingredients and minimal steps – perfect for beginners.
- Giftable: Bring this warm loaf to any gathering and watch it disappear.
- Crowd-pleasing: Who can resist warm, cheesy, garlicky bread?
Ingredients
Here’s what you’ll need to grab from your pantry and fridge:
- 1 can refrigerated biscuit dough: Grab your favorite kind! Or, if you’re feeling ambitious, homemade works too.
- ½ cup grated Parmesan cheese: The good stuff makes a difference here, but pre-grated is totally fine for ease.
- 2 tbsp chopped fresh parsley: Adds that pop of green and fresh flavor.
- 1 tbsp chopped fresh rosemary or thyme: Pick your favorite or use a mix! Fresh herbs bring so much life to this bread.
- ¼ cup melted butter or olive oil: Butter gives it a classic rich flavor, but olive oil works beautifully too.
- 1 clove garlic, minced: The essential element! Use a garlic press or mince it super finely.
- Optional: pinch of chili flakes for heat: If you like a little warmth, a tiny pinch is lovely.
How to Make It
Alright, let’s get this deliciousness happening! It’s super simple, I promise.
First things first, preheat your oven to 375°F (190°C). While it’s warming up, take a moment to lightly grease your baking pan. You can use a Bundt pan for that classic pull-apart shape, a loaf pan, or even an 8×8 inch baking dish. Whatever you choose, make sure it’s well-greased so your beautiful bread doesn’t stick.
Next, open up that can of biscuit dough. It’s always a little jump scare, isn’t it? Take each biscuit and cut it into quarters. Don’t worry about them being perfectly uniform – rustic is good!
Now, in a medium-sized bowl, we’re going to make our glorious coating. Pour in the melted butter (or olive oil), add the minced garlic, and if you’re using them, toss in those optional chili flakes. Give it a quick stir.
Time for the stars of the show! Stir in the grated Parmesan cheese, the chopped fresh parsley, and your chopped rosemary or thyme. This mixture is going to smell heavenly already!
Add all those little biscuit pieces you quartered into the bowl with the herb and cheese mixture. Now, this is the fun part! Use a spatula or your hands (my preferred method!) to gently toss the biscuit pieces. Make sure every single piece gets coated in that cheesy, garlicky, herby goodness. You want them all looking happy and ready for baking.
Carefully arrange the coated biscuit pieces in the baking pan you greased earlier. Try to distribute them somewhat evenly, but they don’t need to be in a perfect pattern. They’ll meld together as they bake, creating that pull-apart magic.
Pop the pan into your preheated oven. You’ll bake it for about 25-30 minutes. Keep an eye on it – you’re looking for the top to be a beautiful golden brown and, importantly, for the bread to be cooked through in the center. If you’re using a deeper pan like a Bundt, it might take closer to 30 minutes, and you might want to loosely tent it with foil towards the end if the top is browning too fast.
Once it’s golden and glorious, take it out of the oven. It’s going to be hot! Let it cool in the pan for just a few minutes before attempting to serve. This lets it set up slightly and makes it easier to pull apart.
And that’s it! Gather around and enjoy pulling apart this warm, savory bread.
Substitutions & Additions
One of the best things about this recipe is how flexible it is! Feel free to play around and make it your own.
- Cheeses: Instead of just Parmesan, try a mix with grated sharp cheddar, mozzarella, or even some provolone. A sprinkle of nutritional yeast can add a cheesy flavor without dairy.
- Herbs: Not a fan of rosemary or thyme? Use fresh chives, dill, oregano, or a mix of Italian herbs. If using dried herbs, remember to use less (about ⅓ the amount of fresh).
- Fats: Browned butter adds a nutty depth of flavor! Just melt the butter and cook it gently until it turns a lovely golden-brown and smells toasty.
- Spicy Kick: Amp up the chili flakes or add a dash of cayenne pepper to the butter mixture.
- Extra Goodies: Stir in a few tablespoons of finely chopped sun-dried tomatoes, sliced black olives, or even some cooked, crumbled bacon bits along with the cheese and herbs for extra flavor bombs!
- Everything Bagel: Love everything bagel seasoning? Skip the other herbs and stir in a tablespoon or two of that magical blend!
Tips for Success
This recipe is pretty foolproof, but here are a couple of things I keep in mind:
- Grease Generously: Don’t skimp on greasing the pan! This bread is sticky and you want those pieces to pull apart easily, not stick to the bottom.
- Don’t Over-Toss: When you’re coating the biscuit pieces, be gentle. You want them coated, but you don’t want to break down the dough too much.
- Check for Doneness: The tops might look done, but the inside needs to be cooked through. If you’re unsure, you can gently pull a piece from the center or insert a toothpick – it should come out clean (maybe with a little melted cheese!). If the top is browning too fast, loosely tent the pan with foil.
- Fresh is Best (for Herbs): While you can use dried herbs, fresh herbs really elevate the flavor in this recipe. If you use dried, reduce the amount (about 1 tsp dried per 1 tbsp fresh).
How to Store It
If you actually manage to have leftovers (a rare occurrence in my house!), you can store this pull-apart bread.
Let it cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap. It will keep at room temperature for a day or two, or you can store it in the refrigerator for up to 3-4 days.
To reheat, the oven is your best friend! A few minutes at a low temperature (like 300°F or 150°C) will warm it through and crisp it up nicely. You can also microwave individual pieces, but the texture won’t be quite the same.
FAQs
Got questions? Here are a few common ones:
Q: Can I use frozen biscuit dough?
A: You might be able to, but you’ll need to thaw it completely according to package directions before cutting and coating the pieces. Refrigerated dough is definitely the easiest option here!
Q: Can I prepare this ahead of time?
A: You can mix the herb and cheese coating ahead of time. However, I don’t recommend coating the biscuit pieces until right before you plan to bake it. The dough can get a little soggy or sticky if it sits too long with the wet ingredients.
Q: What’s the best pan to use?
A: A Bundt pan gives it that iconic look, making it easy to pull from all sides. But a loaf pan or 8×8 inch square dish works just as well for a slightly different shape. Use whatever you have!
Q: Can I use dried herbs instead of fresh?
A: Yes, you can! Just remember that dried herbs are more potent than fresh. Use about 1 teaspoon of dried herbs for every tablespoon of fresh called for in the recipe.
Easy Garlic Herb Parmesan Pull-Apart Bread (Made with Biscuits!)
Equipment
- Baking pan Bundt pan, loaf pan, or 8x8 inch baking dish
- Medium-sized bowl
- Spatula or hands
- garlic press optional
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough your favorite kind
- 0.5 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary or thyme pick your favorite or use a mix
- 0.25 cup melted butter or olive oil
- 1 clove garlic minced
- pinch chili flakes optional, for heat
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease your baking pan. You can use a Bundt pan, a loaf pan, or an 8x8 inch baking dish.
- Open the can of biscuit dough. Take each biscuit and cut it into quarters.
- In a medium-sized bowl, pour in the melted butter (or olive oil), add the minced garlic, and optional chili flakes. Stir.
- Stir in the grated Parmesan cheese, chopped fresh parsley, and chopped fresh rosemary or thyme.
- Add the quartered biscuit pieces into the bowl with the herb and cheese mixture. Use a spatula or your hands to gently toss the biscuit pieces until every piece is coated.
- Carefully arrange the coated biscuit pieces in the greased baking pan. Try to distribute them somewhat evenly.
- Bake for about 25-30 minutes, or until the top is golden brown and the bread is cooked through in the center. If using a deeper pan, it might take closer to 30 minutes. If the top browns too fast, loosely tent with foil.
- Once baked, take it out of the oven and let it cool in the pan for a few minutes before serving.
- Enjoy pulling apart the warm, savory bread.
Notes
• Grease Generously: Don't skimp on greasing the pan! This bread is sticky and you want those pieces to pull apart easily.
• Don't Over-Toss: When coating the biscuit pieces, be gentle so you don't break down the dough too much.
• Check for Doneness: The tops might look done, but the inside needs to be cooked through. If unsure, gently pull a piece from the center or insert a toothpick – it should come out clean. If the top is browning too fast, loosely tent the pan with foil.
• Fresh is Best (for Herbs): While you can use dried herbs, fresh herbs really elevate the flavor. If using dried, reduce the amount (about 1 tsp dried per 1 tbsp fresh). Storage: Let cool completely, then store in an airtight container or wrapped tightly in plastic wrap. Keeps at room temperature for a day or two, or in the refrigerator for up to 3-4 days. Reheat in the oven (300°F / 150°C) for a few minutes.