This easy pull apart garlic bread is soft, buttery, and full of garlicky, herby flavor. Made with refrigerated biscuit dough, butter, fresh herbs, and Parmesan, it comes together in just 45 minutes and looks impressive enough for parties or weeknight dinners.
Whether you’re hosting a party, planning a holiday dinner, or serving up pasta on a busy weeknight, this warm, cheesy, herb-studded bread will disappear fast! Try it alongside 30-minute meatball tortellini soup, easy baked spaghetti, vegetable lasagna, or any of these other pasta recipes.
Table of Contents
Before You Get Started
A few quick tips for perfect results every time:
- Use room-temperature biscuits. Cold dough is harder to cut cleanly and may tear. Let the biscuits sit on the counter for 5-10 minutes before cutting.
- Don’t skip the fresh garlic. Jarred garlic works in a pinch, but freshly minced or grated garlic gives this bread its rich, signature flavor.
- Check the center for doneness. The top browns first! Use a fork to gently pull apart a piece near the middle. If it separates easily and isn’t doughy, it’s done.
- Cover if browning too quickly. If the top darkens before the center is cooked through, tent loosely with foil for the last 10-15 minutes of baking.
- Grease the pan well. Use plenty of butter or nonstick spray, especially in the crevices of your bundt pan, to prevent sticking.
How to Make Pull Apart Garlic Bread
Step 1: Preheat and Prep
Preheat oven to 350°F. Grease a bundt pan generously with butter or nonstick spray. This ensures your bread releases easily once baked.
Step 2: Make the Garlic Herb Butter
In a large bowl, stir together melted butter, minced garlic, parsley, basil, chives, salt, and red pepper flakes (if using). Fresh herbs add color and bright flavor, but dried herbs work well too.
** Pro Tip: Use a microplane for the garlic (it distributes more evenly throughout the dough).
Step 3: Cut and Coat the Biscuits
Separate the biscuits and cut each one into quarters (you’ll have 32 pieces). Add to the butter mixture and toss gently until coated. Stir in freshly grated Parmesan cheese.
** Quick Note: Mix gently to avoid compacting the dough; light stirring is all you need.
Step 4: Arrange and Bake
Transfer the coated pieces into the prepared bundt pan. They’ll expand as they bake, so don’t worry about perfect spacing. Bake for 30-40 minutes, until the top is golden brown and the center is cooked through.
If the top darkens too quickly, loosely cover with foil during the last 10-15 minutes.
** Check for Doneness: Use a fork to gently pull apart a piece near the center (if it separates easily, the bread is fully baked).
Step 5: Cool and Serve
Let the bread cool in the pan for 5-10 minutes, then invert onto a serving plate. Garnish with fresh herbs and serve warm with a bowl of marinara sauce for dipping.
Variations and Serving Ideas
- Extra Cheesy: Add 1 cup shredded mozzarella for more gooey cheese pull.
- Rosemary Garlic: Swap basil and chives for 1-2 tablespoons fresh chopped rosemary.
- Spicy Kick: Double the red pepper flakes or add a pinch of cayenne.
- Classic Garlic Parmesan: Skip the herbs and focus on butter, garlic, and Parmesan for a traditional flavor.
- Serving Suggestions: Delicious with pasta, soup, or Italian entrées. Try it with dump-and-bake meatball casserole, tomato basil soup, or Crock Pot grape jelly meatballs.
Storage, Freezing & Make-Ahead
- Storage: Keep leftovers in an airtight container or wrapped in foil at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm in a 300°F oven for 10-15 minutes until heated through. Individual pieces can be microwaved for 20-30 seconds.
- Freezing: Wrap the cooled bread tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble up to 4 hours in advance, cover, and refrigerate. Let sit at room temperature for 15-20 minutes before baking, adding 5-10 minutes to the bake time if needed.
Frequently Asked Questions
Can I make this without a bundt pan?
Yes! You can use a 9 x 13-inch baking dish or two loaf pans. Baking time may vary; start checking around 25 minutes.
Can I use dried herbs instead of fresh?
Absolutely. Substitute 1 teaspoon each of dried parsley, basil, and chives for the fresh herbs.
How do I know when the bread is fully cooked in the center?
Gently pull apart a piece near the middle; if it separates easily and there’s no raw dough, it’s done.
Can I make this ahead for a party?
Yes! Assemble and refrigerate up to 4 hours before baking. Bake right before serving for the best texture.
Can I freeze pull apart garlic bread?
Yes. Wrap tightly, freeze up to 3 months, then thaw and reheat before serving.
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Watch How to Make It
Pull Apart Garlic Bread
Equipment
Ingredients
- 2 (16.3 ounce) cans Pillsbury Grands Southern Homestyle Biscuits
- ½ cup (1 stick) salted butter, melted
- 3 cloves garlic, finely minced or grated (about 1 tablespoon)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1 tablespoon minced fresh chives (or 1 teaspoon dried chives)
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes (optional, for a subtle kick)
- 1 cup freshly grated Parmesan cheese
- Optional garnish: additional chopped fresh herbs
- Optional, for serving: warm marinara
Instructions
- Preheat oven to 350°F. Grease a bundt pan or spray with nonstick cooking spray.
Prep the Butter Mixture
- In a large bowl, stir together the melted butter, garlic, parsley, basil, chives, salt, and red pepper flakes.
Cut and Coat Biscuits
- Separate the biscuits and cut each one into quarters. Add the biscuit pieces to the butter mixture; stir gently to coat. Stir in the Parmesan.
Arrange in the Pan
- Place the coated biscuit pieces evenly in the prepared bundt pan.
Bake
- Place in the oven and bake for 30-40 minutes, until golden brown on top and cooked through in the center. To check for doneness, use a fork to gently pull apart a piece near the center (if it separates easily, the bread is fully baked). If the top starts to brown too quickly before it’s cooked through, cover loosely with foil.
Cool and Serve
- Let the bread cool in the pan for 5-10 minutes, then invert onto a serving plate. Garnish with extra fresh herbs, if desired, and serve warm.
Notes
- Room temperature biscuits cut more easily; let them sit for 5-10 minutes before separating.
- Fresh garlic gives the best flavor. Use a microplane or fine grater for even distribution.
- Don’t overmix when coating the biscuit pieces; gentle stirring is enough.
- Grease your bundt pan well (including all the crevices) to prevent sticking.
- Check doneness in the center, not just the top.
- Cover loosely with foil if the top browns too quickly, usually around the 25-minute mark.
- Let the bread cool in the pan for 5-10 minutes before inverting to help it set and release cleanly.
- Dried herbs work too: use 1 teaspoon each of dried parsley, basil, and chives instead of fresh.
- Make ahead: assemble up to 4 hours ahead, refrigerate, then bake (add 5-10 minutes to bake time).
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