Greg DuPree
Hands-On Time
20 Mins
Total Time
50 Mins
Yield
8

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.

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

/5
Reviews
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