Garlic Parmesan pull-apart Bread Tutorial
This recipe is actually from my Pampered Chef consultant, Reesa Boudreaux! It was one of the recipes she demonstrated at a party I hosted a few months back. Super simple and quick!
Garlic Parmesan pull-apart Bread
Ingredients
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Step 1
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.
Step 2
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Step 3
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Step 4
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
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Garlic Parmesan pull-apart Bread
Ingredients
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Step 1
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.
Step 2
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Step 3
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Step 4
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
Comments
That isn't the flaky layers?
Thank you
P.s really love your blog pg.
my wifeband will love it...
Can't wait!!!!!!!!!!!
Thanks for sharing such a fantastic quick recipe!!!
Cheri
I was wondering, if you are okay with it, can I re-post this on my blog, with links to this post and giving your recipe the credit?
I will use my pictures.
hugs
gina---->> I am Vegan, gonna make this, but Vegan! ((:
2. These are "da bomb"!
For those asking, Grands are refrigerated biscuits you just open & bake. I'm not sure, but I would think refrigerated pizza dough might work, but I am not a 'seasoned' baker. Good luck!
Thanks!
Wiki says that Biscuit in America means something similar to a scone, but more like bread. Is that right?
Is Bisquick the same as Grands? If so, then here is a recipe off wikipedia:
One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
I'm looking forward to trying these. Yum!
For people wanting to make from scratch, you're looking for an english style tea biscuit recipe and yes, they are similar to a scone but exactly the same.
This is a message from Holland, over here we can not buy frozen dough,any suggestion which (dough) recipe I can use to make this bread? It sounds so good.
Thank you, Henny
Thank you:)
Everyone enjoyed them!
I can't believe the DUMB questions some of these people ask when you put up a recipe (it's why I don't) Come on people She was nice enough to post this GREAT recipe... Google your dumb questions and give this poor woman a break!!
THANKS for sharing... I put shredded mozz cheese on top the last 5 min of baking, DELICIOUS!!!
Blessings,
Mel
The next time I make it though, I am not going to mix the biscuits in the bowl with the cheese and garlic. I am going to place them directly into the bundt pan by alternating them one at a time (biscuits, garlic, Parmesan, biscuits, etc.
And I thought that this recipe couldn't get any easier. LOL!