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Cheesy Garlic Pull-Apart Bread

A highly addictive, savory monkey bread made with fluffy biscuit dough pieces coated in garlic herb butter, layered with gooey mozzarella and parmesan cheese, and baked to golden perfection in a Bundt pan.

Cheesy Garlic Pull-Apart Bread
Prep 15 min Cook 35 min Total 60 min Level Easy
Serves 8

Ingredients

Main

  • 32 ounces refrigerated buttermilk biscuits — typically 2 cans (16 oz each), cut each biscuit into quarters
  • 0.5 cup unsalted butter — melted (1 stick)
  • 4 cloves garlic — minced
  • 0.25 cup fresh parsley — finely chopped
  • 0.33 cup Parmesan cheese — grated
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 1.5 cups mozzarella cheese — shredded

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with non-stick cooking spray or butter to prevent the bread from sticking.

    ~5 min
    Make sure to get into all the grooves of the Bundt pan.

  2. In a large mixing bowl, whisk together the melted butter, minced garlic, chopped parsley, grated Parmesan cheese, Italian seasoning, and salt.

    ~5 min
    You can microwave the butter and garlic together for 30 seconds to infuse the garlic flavor into the butter.

  3. Open the cans of biscuits and cut each individual biscuit into 4 equal pieces (quarters).

    ~5 min
    Using kitchen shears or a pizza cutter makes this step very fast.

  4. Add the biscuit quarters to the bowl with the garlic butter mixture. Toss gently with a spatula or your hands until every piece of dough is evenly coated.

    ~2 min

  5. Place about half of the coated biscuit pieces into the prepared Bundt pan in an even layer. Sprinkle half of the shredded mozzarella cheese over the dough.

    ~2 min

  6. Layer the remaining biscuit pieces on top, and sprinkle with the remaining mozzarella cheese. Pour any leftover butter mixture from the bowl over the top.

    ~1 min

  7. Bake in the preheated oven for 30 to 35 minutes, or until the top is deep golden brown and the center dough is fully cooked.

    ~35 min
    If the top is browning too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.

  8. Remove from the oven and let the bread rest in the pan for exactly 10 minutes. Place a serving plate upside down over the pan, and carefully invert them together to release the bread.

    ~10 min
    Don't leave it in the pan too long, or the cooling cheese will stick to the sides.
Nutrition
480
Calories
14
Protein (g)
42
Carbs (g)
28
Fat (g)
12
Sat. Fat (g)
2
Fiber (g)
4
Sugar (g)
950
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • 10-inch Bundt pan
  • Large mixing bowl
  • Small microwave-safe bowl
  • Chef's knife
  • Cutting board
Tips & Storage
  • If you prefer to make this from scratch, substitute the refrigerated biscuits with about 2 pounds of homemade pizza dough or yeast roll dough, cut into 1-inch pieces.
  • Serve with a side of warm marinara sauce or ranch dressing for dipping.
  • Try adding red pepper flakes to the butter mixture for a spicy kick.
  • You can also use a 9x5-inch loaf pan, but you may need to increase the bake time slightly to ensure the center is cooked through.
  • Storage: Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 15-20 seconds, or wrap in foil and warm in a 350°F oven until heated through.
Tags
appetizer baking biscuit dough bread buttery cheese comfort food game day garlic holiday kid-friendly monkey bread nut_free party food potluck pull-apart savory side dish vegetarian weekend

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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