Cheesy Garlic Pull-Apart Bread

As someone who enjoys cooking and baking, I always have a can of refrigerated biscuits in the fridge because they can be used in so many different ways. The biscuits are extraordinarily versatile and can be used to make a variety of dishes, from sweet to savory. Plus, they are convenient and easy to work with. Just pop open the can and you have a ready-to-use dough that needs no prep work! I’ve used refrigerated biscuits to make biscuit sandwiches for breakfasts and lunches, sweet cinnamon-coated monkey bread, and toppings for casseroles and pot pies.

This cheesy garlic pull apart bread is one of my favorite ways to use a can of large refrigerated biscuits. The loaf is easy to throw together and bake in a loaf pan, and it’s full of flavor and texture from the garlic butter and melty cheese. Serve this delicious pull apart bread with lasagna, a Bolognese, beans, or a hearty chili or stew.

I used a combination of shredded mozzarella cheese and cheddar jack cheese, but you are free to use whatever cheese you have on hand. Fontina cheese melts beautifully, or make the pull apart bread with cheddar or a pizza blend. Add some pepper jack cheese if you like a bit of heat. Or add some crushed red pepper flakes to the butter mixture. Chili crisp is another great optional ingredient; add a few teaspoons for spiciness and extra garlic flavor and crunch.

Preparation Notes

• Spray a loaf pan with cooking spray and line it with a piece of parchment paper, leaving an overhang that will help remove the loaf later.
• Preheat the oven to 350 F.
• Melt the butter in a small skillet or saucepan and add the minced garlic; sauté the garlic until it is tender, about 1 to 2 minutes. You can also add other seasonings at this point, such as Italian herbs, chili crisp, or red pepper flakes. Add the chopped parsley and remove the pan from the heat.
• Slice each of the biscuits horizontally.
• Use a pastry brush to brush the seasoned butter mixture over the cut side of a biscuit and top with a few tablespoons of cheese. Repeat with the remaining biscuits, stacking them on top of each other. Place the stacked filled biscuits in the pan sideways—you might have to do this in a few batches—ending the loaf with the uncut, ungarnished side of a biscuit.
• Bake the loaf in the preheated oven for 35 to 45 minutes. Check on the loaf after about 30 minutes. If the top is over-browning, tent it with a sheet of foil. To make sure the center is fully cooked, check with an instant-read thermometer inserted into the center of the loaf. It should register at least 190 F.
• Remove the pan to a rack and let the loaf cool for 10 minutes.
• Grasp the parchment paper overhang to remove the loaf to a plate.
• Serve the bread warm.
• To reheat the bread, wrap the whole loaf of slices in foil and warm in a 350 F oven for 10 to 15 minutes.

Variations

• Replace the minced garlic with 1 teaspoon of garlic powder.
• Add 1/4 cup of minced shallots or onion to the butter along with the garlic and cook over medium-low heat until it is softened.

How to Store and Reheat Cheesy Garlic Biscuit Loaf

Here are a few ways you can keep your biscuit loaf fresh and delicious for whenever you’re ready to enjoy it!

• Transfer the cooled loaf to an airtight container or wrap it in foil or plastic wrap to keep it from drying out. Store the bread at room temperature for up to 3 days or in the refrigerator for up to a week.
• To freeze the bread loaf or individual slices, wrap them in foil or plastic wrap and transfer them to a freezer bag. Label the bag with the name and date and freeze—for best quality eat within 3 months.
• To reheat this delicious cheesy bread, wrap slices in foil and heat in a 350 F oven for about 5 to 10 minutes, until warm. Alternatively, wrap the slices in a paper towel, place them on a microwave-safe plate, and microwave for 15 to 25 seconds, until soft and warm.

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