Garlic Parmesan Pull-Apart Bread (small batch)

 

  

Garlic Parmesan Pull-Apart Bread is always a real winner in my house.  Quick and easy to make, you can have this fabulously tasty bread on the table in less than half an hour!

This is a simple garlic pull-apart bread with biscuits.  I have given you the option of using either a refrigerated brand of biscuits or a homemade one from scratch. 

 

 

Obviously it will take you a bit longer when you are making them from scratch, but they are still not really labor intensive. Trust me on this.

If you are like me, time is always of the essence. This was never more true than when I was bringing up five children. They were always starving and I couldn't get dinner onto the table fast enough most nights.

That's when something like this simple, quick and easy bread option always came in handy!  And the children loved them.

Not only are they excellent served with soups, stews and salads, but they also make a fabulous side dish on Italian nights, or even game nights, with hot marinara sauce for dipping them in!

Using only a very few ingredients and a minimum of effort, they are sure to become a firm favorite.  This is a small batch recipe, but quantities can very easily be doubled to serve more. In that case, use an 8 inch square baking pan. 

 

WHAT YOU NEED TO MAKE GARLIC PARMESAN PULL-APART BREAD

Very few and very simple ingredients. 

• 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
• 1/4 cup (60g) butter, melted
• 1 tsp grated Parmesan cheese
• 1 fat clove of garlic, peeled and finely minced
• 3/4 tsp dried Italian seasoning
• 3 TBS grated Parmesan cheese to finish

 

The most common and popular biscuit dough sold in tins here in Canada are the Pillsbury ones. You can use whichever ones you are able to buy.  The tin I used today makes 10  biscuits.

If you are in the UK, I appreciate that this is a very difficult commodity to find.  I have given you the option of making your own dough from scratch, which is not very difficult to do and uses simple ingredients.

By  biscuit dough here I mean a scone type of dough, not a cookie dough. (Cookies are called biscuits in the UK.) 

 

Today I used already grated Parmesan cheese. It works fine for this as it is a bit coarser than when you grate it yourself.  

I used  my own homemade Italian seasoning, but you can use any commercial brand that you like.  I normally like to create my own spice blends.  Its not very hard to do. 

 

Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months. 

You can find a whole list of my own homemade seasoning mixes here. There are quite a few options. 

One thing which I have always tried to do here on the blog is to respond to each of your comments and answer any questions individually.  I am always surprised when I visit another cooking blog and I ask a question and get no response.

That will never happy here. I promise you, not if I can help it anyways!! I just wanted you to know that!  Ask away! 

 

HOW TO MAKE GARLIC PARMESAN PULL-APART BREAD

This is so simple to make, even if you do make the biscuit part from scratch. (See recipe notes.)  So easy a child could do it! 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.

Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.

Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)

Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.

Serve warm. This is delicious as is or with a Marinara sauce for dipping!

 

As I said, you can always double the amounts and bake it in an 8-inch square pan to feed more people.  This is a great party food!

I could not resist pulling bits off before dinner.  They are just so yummy!  I would call them darn near impossible to resist!! 

Some other pretty hard to resist quick and easy bread side dishes on the blog are:

BUTTERMILK BISCUIT MUFFINS - These Buttermilk Biscuit Muffins are fabulously tasty with a crusty, buttery exterior, and all of the best qualities of a biscuit, except they are baked in a muffin tin like a muffin.  Just mix together and drop.

MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits! This is a biscuit that is light as a cloud, and filled with lots of flaky pockets.   

Sorry for the poor photos today. Its a rainy day and the natural light is appalling! 

Garlic Parmesan Pull-Apart Bread (small batch)

Yield: Serves 4

Author: Marie Rayner

Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

This quick and easy pull-apart bread goes together in minutes and can be on the table in less than half an hour. Delicious served with soups and stews, salads or as an appetizer with some Marinara sauce for dipping!

Ingredients

• 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
• 1/4 cup (60g) butter, melted
• 1 tsp grated Parmesan cheese
• 1 fat clove of garlic, peeled and finely minced
• 3/4 tsp dried Italian seasoning
• 3 TBS grated Parmesan cheese to finish

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.
2. Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.
3. Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)\
4. Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.
5. Serve warm. This is delicious as is or with a Marinara sauce for dipping!

Notes

If you cannot get the refrigerated biscuits, it is possible to make your own from scratch. Whisk together 1 1/2 cup (105g) plain flour and 3 tsp baking powder in a bowl. Stir in 1/2 tsp salt. Drop in 4 TBS cold butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles coarse crumbs. Stir in just enough milk to give you a stiff-ish dough. (Should be soft and not sticky) Pat out to a rectangle which is 1/2 inch thick. Cut into 1 inch cubes and use as above.

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