Buttery bread with garlic, Parmesan, fresh herbs, baked into golden pull-apart bites for sharing.
# Components:
→ Dough
01 - 2 cans refrigerated biscuit dough (about 17 oz total)
→ Garlic Butter
02 - 7 tbsp unsalted butter, melted
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Cheese
08 - 3 oz grated Parmesan cheese
09 - 3.5 oz shredded mozzarella cheese (optional, for extra gooeyness)
# Directions:
01 - Preheat oven to 350°F. Grease a 10-cup Bundt pan or a 9-inch cake pan.
02 - Cut each biscuit dough piece into four equal sections.
03 - In a large mixing bowl, blend melted butter, minced garlic, chopped parsley, chives, salt, and pepper until well combined.
04 - Add quartered dough pieces into the garlic butter mixture and toss until evenly coated.
05 - Add grated Parmesan cheese to the coated dough and toss again to distribute cheese throughout.
06 - Arrange half the dough pieces in the prepared pan; sprinkle with half the mozzarella cheese if using. Place remaining dough on top and finish with the remaining mozzarella.
07 - Transfer pan to oven and bake for 28–32 minutes, until golden brown and cooked through.
08 - Allow bread to cool in the pan for 5–10 minutes, then invert onto a serving plate.
09 - Serve warm, garnished with additional fresh parsley if desired.
