Pull apart garlic bread will fill your home with an incredible garlicky aroma as it quickly bakes! Your family will run to the kitchen asking, “What’s cooking?”. I can’t even begin to tell you how yummy this bread is.
Run, don’t walk, and immediately make this decadently delish garlic bread, dripping with garlic, butter, cheese, and herbs. Better yet, this recipe only requires a few ingredients and a few minutes to assemble. Try it. You won’t be disappointed.
I hope you’ll try our incredibly delicious garlic bread (best ever, no exaggeration!), garlic and herb Parker House rolls, homemade crescent rolls, and copycat Olive Garden bread sticks next!
PULL APART GARLIC BREAD INGREDIENTS
- Can buttermilk biscuits: Refrigerated buttermilk canned biscuits, I use Pillsbury brand, Grands.
- Unsalted butter: Essential for garlic bread, butter is melted for to make the garlic sauce.
- Garlic: Fresh garlic, crushed with a press works best.
- Italian seasoning: This ingredient takes the garlic sauce from good to great!
- Salt: Add some salt to enhance all the ingredients’ flavors.
- Mozzarella cheese: Wonderful stretchy Mozzarella makes nice strings when you pull apart the bread. Lovely! Use whole milk mozzarella and grate it yourself for the creamiest cheese. Pre-shredded can be used, but it contains cellulose and will not melt as nicely.
- Parsley: A little minced parsley makes the bread really pretty.
- Parmesan: Salty, nutty parmesan for the perfect finish.
TIPS
- Press It! For the garlic, use a garlic press for best results. You will want the garlic as fine as possible. If you don’t have a garlic press, chop the garlic finely.
- Spoon It! After dipping the split biscuits in the garlic sauce, I spoon the leftover garlic pieces at the bottom of the bowl over each biscuit.
- Sprinkle It! Sprinkle the cheese on the biscuits (Step 5) over the entire biscuit. Once assembled and baked, the biscuits will pull apart easier.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your Skillet Corn will last up to three days in the fridge.
- Can You Freeze This? Wrap the cooled Skillet Corn tightly, label, and freeze for up to three months. When ready to eat, fully thaw, reheat, and enjoy!
- Make-Ahead: I think this pull apart garlic bread is significantly better served the day it’s made. I love to serve it warm right out of the oven! It can, however, be made several hours ahead of time. Just loosely cover until ready to serve and reheat.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE PULL APART GARLIC BREAD RECIPE
- In a bowl, add butter, garlic, Italian seasoning, and salt. Whisk.
- Remove biscuits from the tube and separate into individual biscuits. Split each biscuit in half. You will have 16 halves.
- Dip each biscuit half into the garlic butter. Sprinkle an even layer of shredded mozzarella over garlic butter.
- Stack it vertically, on top of one another. Place the 2 stacks together, horizontally, in the loaf pan so they reach end to end in the pan.
- Brush the top of the loaf with the remaining garlic butter and sprinkle with Parmesan cheese and any leftover mozzarella.
- Bake and serve.
***See the full instructions below.
MORE BREAD RECIPES
- 7-Up Biscuits
- Cat Head Biscuits
- Butter Swim Biscuits
- Cheesy French Pinwheels
- Sausage Pinwheels
- Southern Cornbread
- Jalapeno Cornbread
- Honey Butter Cornbread
- Quick Dinner Rolls
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Pull Apart Garlic Bread
Make this delish pull apart garlic bread, dripping with garlic, butter, cheese, and herbs. It only requires a few ingredients and a few minutes to assemble.
Servings: 12 servings
Ingredients
- 1 (8-count) can buttermilk biscuits
- 1/2 cup unsalted butter, melted
- 1 tablespoon garlic, minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1 cup mozzarella cheese, shredded
- 2 tablespoons parsley, chopped
- 1 tablespoon parmesan, grated
Instructions
- Preheat oven to 350°F (177ºC). Butter a 9x5-inch loaf pan, or spray with non-stick cooking spray; set aside.
- In a small mixing bowl, add butter (1/2 cup), garlic (1 tablespoon), Italian seasoning (2 teaspoons), and salt (1/4 teaspoon). Whisk until evenly combined; set aside.
- Remove biscuits from tube and separate into individual biscuits. Split each biscuit in half. You will have 16 halves.
- Dip each biscuit half into the garlic butter, taking care to completely cover the surface.
- Sprinkle an even layer of shredded mozzarella over garlic butter, about 1 tablespoon. Repeat with the remaining biscuit halves, stacking them vertically, on top of one another. You will make two stacks of 8 tall.
- Place the 2 stacks together, horizontally, in the prepared loaf pan so they reach end to end in the pan.
- Brush the top of the loaf with the remaining garlic butter and sprinkle with Parmesan cheese and any leftover mozzarella.
- Cover the loaf pan with aluminum foil and bake in the preheated for 40 minutes. Uncover and discard foil, then continue baking for 18-20 minutes. The bread should be golden brown.
- Set the loaf pan on a wire baking rack and cool for 10 minutes. Sprinkle with fresh parsley and serve!
Fans Also Made:
Notes
- Press It! For the garlic, use a garlic press for best results. You will want the garlic as fine as possible. If you don’t have a garlic press, chop the garlic finely.
- Spoon It! After dipping the split biscuits in the garlic sauce, I spoon the leftover garlic pieces at the bottom of the bowl over each biscuit.
- Sprinkle It! Sprinkle the cheese on the biscuits (Step 5) over the entire biscuit. Once assembled and baked, the biscuits will pull apart easier.
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