Easy Garlic and Herb Pull-Apart Loaf
on Jul 13, 2015, Updated Oct 21, 2020
This Easy Garlic and Herb Pull-Apart Loaf makes for a quick dinner side or even a snack. Since we use store bought biscuits for this loaf and very few ingredients, it can be made in just a few minutes time.
Easy Garlic and Herb Pull-Apart Loaf
My family is big bread eaters. My kiddos will make homemade bread just to snack on. One of their favorite side dishes happens to be our CopyCat Red Lobster Cheddar Bay Biscuits. We make them very frequently.
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Pull-Apart bread has become very popular lately. I think it is the novelty of being able to just pull yourself off a piece, ha ha. You can make these loaves from scratch but I rarely have time to make everything from scratch. This recipe was so super simple and no need to have to wait for dough to rise or pull out half of the items in my pantry to make it.
Garlic bread is always a favorite for almost everyone. I like to serve up a loaf with most of our meals. The flavor that is found in the Easy Garlic and Herb Garlic bread is phenomenal. I added in both Parmesan cheese as well as some sharp cheddar. You could make the loaf without cheese if you are looking for a more basic garlic pull-apart loaf.
My family devoured one loaf in just a couple minutes time and requested that I make two loaves from now on, lol. They were all very pleased with the flavors but wanted more, ha ha.
Note that the ingredient picture below shows two cans of Grands! Flaky Layers Biscuits but I only used one can. The ingredients are just so super simple. I used Garlic, basil and oregano. You can add in your favorite herbs if you choose. The herbs we used seemed perfect.
INGREDIENTS
1 can Grands Biscuits (8 ct)
1/4 cup Grated Parmesan
4 oz Shredded Cheddar
4 tbsp melted Butter
1 tbsp minced Garlic
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Onion Powder
DIRECTIONS
Grease loaf pan and set set aside.
Preheat oven to 350.
Open biscuits and cut each in half (making 2 thinner circles).
Add garlic,onion powder, basil and oregano to melted butter. Mix well.
Brush each side of biscuit with butter mixture.
Sprinkle top with Parmesan and Cheddar.
Repeat with each biscuit placing on top of last.
Transfer biscuits to loaf pan.
Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time.
I know this loaf recipe will now be a frequent addition to our family dinners. As a matter of fact, I plan to make two loaves to add to our Italian Spaghetti Dinner tonight.
Easy Garlic and Herb Pull-Apart Loaf
Ingredients
- 1 can Grands Biscuits, 8 ct
- 1/4 cup Grated Parmesan
- 4 oz Shhedded Cheddar
- 4 tbsp melted Butter
- 1 tbsp minced Garlic
- 1 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Onion Powder
Instructions
- Grease loaf pan and set set aside.
- Preheat oven to 350.
- Open biscuits and cut each in half (making 2 thinner circles).
- Add garlic,onion powder, basil and oregano to melted butter. Mix well.
- Brush each side of biscuit with butter mixture.
- Sprinkle top with Parmesan and Cheddar.
- Repeat with each biscuit placing on top of last.
- Transfer biscuits to loaf pan.
- Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time.
Made this just like your recipe said and it is soooo delicious! Am recommending it to family and friends. Thank you!
I made this for dinner tonight and it was a hit. The only thing I changed was the cooking time from 30 minutes to 40 minutes. I also tented the loaf after 15 minutes. It was nicely browned with no burnt or uncooked spots. The recipe is a keeper.
Yummo making it tonight!
I know people hate when you change a recipe and then rate it. I can’t give this 5 stars because I changed it up a bit. First of all I read all the reviews and searched other sites too. My conclusion is that you have to tent this with foil the WHOLE time. Someone suggested testing with a thermometer in center to read 190 and that was a wonderful hint to make sure its done. My loaf also browned well on the edges before the middle was done but those crusty ends are delicious too. I used some olive oil mixed with the butter and also brushed the top so mine really did get browned. It was delicious and looked beautiful. My cheese choice was gruyere instead of the cheddar. All in all, with the help of all the reviewers, this is a good recipe and I thank you for posting it. Come on people…cooking and baking are subjective. Everyone’s taste is different and everyone ovens are different. This was a great idea and a pretty darned good recipe.
I love that you used canned biscuits to make this. I don’t always have time to wait on my bread machine or for dough to rise. Looks so yummy! Pinned. #HomeMattersParty
I’m going to try using Puff Pastry. I want to see with the puff pastry will make a cruch effect.
This recipe was a big hit! I looked at the comments and took the information into consideration. I covered mine with foil and baked it at 350 for 45 min. The last 10 minutes or so I uncovered it so it would brown on top. I also lightly floured my pan along with the spray pan in Hope’s that it didn’t get dark on the edges and it didn’t. It was delicious!
It is a great concept, but the middle did not cook nearly enough in the recommended time, and the outside and ends were very well done. I would modify this recipe and cut the biscuits into quarters. Then I would bake it in a Bundt pan like monkey bread.
I like your idea. Going to give it a try. Thanks for posting!!!!
I saw this and it looked sooo good,so I made it and OMG it was absolutely delicious and my kids loved it too. It didn’t last either and yes they have requested me to make more soon, very soon, lol. It was easier to make then I thought it would be. Thank you so much for sharing 💕
Read thru the comments, started at 350 for 10 minutes then tented with foil for 20. Then recovered with foil on higher rack at 325 for 10 more!! Cooked perfect!! Hubby is loving it with spaghetti and meatballs
Good flavor but not done in middle. Had to cook longer. May try it in a bunt pan next time.
It would help if you said Up front which kind of grands biscuit you use I went to the store and got regular buttermilk Grands and then when I read the ever so long posting it said flake.
I am going to make them anyway as I need them now.
It was good, but raw in the middle. Took some off the loaf and then back in again. Had to do that a few times :(
What size loaf pan should I use cause I have a lg and a small one.
Thanks!!!!!
Can this be assembled an hour earlier, refrigerated, then baked right before dinner?
Made this last night. Will never make it again. Baked for 45 min..sides and bottom so burnt couldn’t eat it and middle was still doughy
Hi Cathy!I am sorry yours did not turnout well. We have made it quite a few times and never had that problem. Were you using a dark or a glass loaf?
VERY disappointed with this! Used Grand biscuits cut in half for 16 slices. 9 x 5 inch metal loaf pan….still in oven >50 minutes and center obviously not done. If someone made this many times and it turned out great, there has to be some direction omitted from the recipe.
Will not be trying this one again!
Any kind of canned or even frozen dough should work
This needs to be cooked longer than 39 minutes. The inside has places that were raw. I’d suggest renting it at 20 minutes and bake for 40-45 minutes.
HI I’m in Australia and I’ve never seen these biscuits can you please let me know if there is an alternative, thanks In Advance
Regards Kim
I didnt have biscuits but looked up a homemade recipe with pancake mix! 👍