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.

Robby Melvin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

604.5 calories; fat 37.7g; saturated fat 20g; protein 18.2g; carbohydrates 49.8g; fiber 1.9g; sugars 5.9g; cholesterol 79.8mg; iron 2.9mg; sodium 1551.7mg; calcium 271.6mg.