Fresh Herb Pull Apart Bread
A golden, savory pull apart bread topped with fresh herbs and garlic butter. Easy to customize with your favorite herb blends, this soft and aromatic loaf is perfect for serving warm with soups, holiday meals, or family gatherings.
Ingredients
- 2 cans refrigerated biscuit dough:(16.3 oz each) large biscuits, 8 biscuits per can
- ½ cup butter: (1 stick), melted
- 2 teaspoon garlic powder
- 1.5 teaspoon Kosher or flaky salt: divided
- Fresh herbs: Use a mix such as rosemary, dill, oregano, thyme, parsley, or basil.
Instructions
- Prepare the pan: Spray a Bundt pan with nonstick cooking spray to prevent sticking and set it aside.
- Cut and roll the dough: Cut each biscuit in half and roll each piece into a smooth ball. Place all the dough balls in a bowl so they are ready for coating.
- Set up the herb bowls: In 4 to 5 small bowls, prepare your chosen blends so they are ready for dipping. See the ingredient list for combinations and amounts.
- Make the garlic butter: Melt the butter in a small bowl and stir in the garlic powder. This will help the herbs stick and add flavor to each piece.
- Dip and coat the dough balls: Hold each dough ball and dip just the top half into the garlic butter. Press the buttered side into one of the herb or cheese blends. Tap off any excess if it feels too thick.
- Layer the dough balls in the pan: Place each coated dough ball into the prepared Bundt pan. Alternate herb blends as you go so the loaf has a mix of colors and flavors.
- Step 6: Bake and release the bread: Bake until the bread is golden and cooked through. If the top browns too quickly, loosely cover it with foil. Let it cool in the pan for 5 minutes, then run a thin spatula around the edges and center to loosen it. Carefully invert onto a serving board.
- Serve warm: Serve the bread while it is still warm so guests can pull apart each piece. It pairs beautifully with soups, salads, or any cozy meal.
Notes
- Nutrition is automatically estimated and may vary based on specific ingredients and brands.
- Serving Size: About 1/10 of the loaf (2–3 pull-apart pieces)
- Suggested Herb blends: Herb and cheese blends (set up 4 to 5 small bowls; choose any):
Oregano + parmesan: 2 tablespoons finely chopped fresh oregano + ⅓ cup finely grated parmesan
Rosemary + salt: 2 tablespoons finely chopped fresh rosemary + ½ teaspoon flaky salt
Lemon dill: 2 tablespoons finely chopped fresh dill + 1 teaspoon lemon zest + pinch of salt
Tarragon + thyme: 1 tablespoon finely chopped fresh tarragon + 1 tablespoon finely chopped fresh thyme + pinch of salt
Garlic parmesan: ½ cup finely grated parmesan + ½ teaspoon garlic powder - Fresh herbs give the brightest flavor, but dried herbs can be used if needed. Use about one third the amount when substituting dried.
- You can create one herb blend or use several to give each piece a different flavor.
- If assembling ahead, prepare the dough balls and herb bowls, then coat and bake just before serving.
- Cover with foil during baking if the top browns before the center is done.
- Best served fresh. Reheat leftovers in the oven to restore texture.
Nutrition
Serving: 3pcsCalories: 245kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 7gSodium: 640mgFiber: 1gSugar: 3g
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