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Parmesan Garlic Pull-Apart Bread with Biscuit Dough

Parmesan garlic pull-apart bread with biscuit dough bakes in a 10-cup Bundt pan for a golden, cheesy exterior and tender center. Coat each biscuit piece in melted garlic butter and Parmesan parsley for easy-to-share bites.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling and standing time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 nonstick cooking spray for the pan
  • 2 can (16.3 oz) biscuit dough refrigerated
For the garlic-parmesan coating
  • 0.5 cup butter unsalted
  • 1 tsp garlic powder
  • 0.5 tsp salt kosher
  • 1 cup Parmesan cheese finely grated
  • 2 tsp parsley dried

Equipment

  • 1 10-cup Bundt pan

Method
 

Prepare the pan and dough
  1. Heat the oven to 350°F.
  2. Generously coat a 10-cup Bundt pan with nonstick cooking spray.
  3. Separate the biscuits and cut each into 4 pieces.
Make the coating
  1. Melt the butter in a microwave-safe bowl.
  2. Stir the garlic powder and kosher salt into the melted butter.
  3. In a separate bowl, mix the Parmesan and dried parsley.
Assemble and bake
  1. Dip each biscuit piece in the butter mixture.
  2. Coat each piece in the Parmesan mixture.
  3. Arrange the pieces evenly in the prepared pan.
  4. Bake for 35 to 40 minutes, until golden brown and the pieces in the center are cooked through with no raw dough.
  5. Cool in the pan for 5 minutes.
  6. Invert onto a serving plate.
  7. Let stand for 5 minutes before serving warm.

Notes

For best results, make sure the pieces in the center are cooked through with no raw dough. Refrigerate leftovers for up to 3 days; freeze them for longer storage. Gluten-free refrigerated biscuit dough can be used as a dietary swap.