You’d never guess this buttery flaky pull-apart bread is made with just 6 ingredients. But it is, thanks to a genius shortcut: refrigerated buttermilk biscuits. Each biscuit gets cut in half, formed into a ball, dipped in butter, rolled in a cheesy herb mixture, and plumped into a Bundt pan. The results are everything you could ever hope for: a crispy exterior, and a tender, airy interior. If you’re bringing the bread to a party, leave it in its pan to travel. You can reheat (and then garnish) at the party, but it’s delicious at room temperature, too.
12 ounces fontina cheese, shredded (about 3 cups)
7 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat-leaf parsley
½ cup (1 stick) unsalted butter, melted, plus more for Bundt pan
2 16-oz. cans refrigerated buttermilk biscuits
Olive oil and flaky salt, for serving
Sat fat 19.96g
How to Make It
Preheat oven to 375°F. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Place melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, then transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.
Bake until golden brown, 23 to 25 minutes. Let bread cool for 5 minutes before removing from pan. Just before serving, drizzle with oil and top with flaky salt.
Tip: Leave the bread in its Bundt pan to travel. You can reheat (and then garnish) at the party, but it’s delicious at room temperature, too.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.