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Pull-Apart Herb Bread

THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 1 garlic clove, minced
  • 1/4 cup butter, melted
  • 2 tubes (10.2 ounces each) refrigerated biscuits
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon dried oregano


  • In a 10-inch cast-iron or other ovenproof skillet, saute garlic in butter for 1 minute; remove from pan and set aside. Separate biscuits; cut biscuits in half horizontally. Place half in an even layer in skillet, overlapping as necessary. Brush with butter mixture; sprinkle with half of the cheese and herbs. Repeat.
  • Bake at 375° until golden brown, 20-25 minutes. Place pan on a wire rack; serve warm.
  • .
Nutrition Facts
1 piece: 257 calories, 14g fat (8g saturated fat), 23mg cholesterol, 569mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 6g protein.

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