Garlic Butter Pull-Apart Bread with Biscuits

Garlic butter pull-apart bread turns refrigerated buttermilk biscuits into a golden, shareable bread ring brushed with garlic and herbs. The biscuits stand upright in a Bundt pan, creating easy-to-pull-apart pieces without mixing dough or waiting for it to rise.

With about 20 minutes in the oven, this buttery biscuit bread is an easy side for pasta night, a cozy bowl of soup, or a dinner that needs a little something extra.

Easy Garlic Butter Pull-Apart Bread with Biscuits

Some nights, dinner needs bread. Not a big baking project. Just something warm and buttery that everyone can reach for while the rest of the meal comes together.

That’s where this pull-apart biscuit bread comes in. Each biscuit gets dipped in garlic-herb butter and arranged upright around a fluted tube pan. As the biscuits bake, they form a golden ring that can be brought to the table and pulled apart piece by piece.

I love that refrigerated biscuits make this a practical last-minute side. There’s no kneading, no shaping individual rolls, and no waiting for yeast dough to rise.

Why You’ll Love This Recipe

• Easy shortcut: Refrigerated biscuits take care of the dough.
• Garlic-herb flavor: Butter, garlic, parsley, chives, basil, and oregano coat the biscuits.
• Made for sharing: Bring the bread to the table warm and let everyone pull off a piece.
• Versatile side dish: Serve it with pasta, soup, roasted chicken, or a bowl of marinara for dipping.

Ingredients for Garlic Butter Pull-Apart Biscuit Bread

Here’s everything you need to make one bread ring:

• ½ cup butter or margarine, melted
• 1 garlic clove, minced
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried chives
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 (12-ounce) packages refrigerated buttermilk biscuits

Ingredient Notes

Refrigerated biscuits: This recipe uses two 12-ounce packages of refrigerated buttermilk biscuits. Keep the biscuits whole; there’s no need to cut them into pieces or peel them into layers.

Butter or margarine: Either works in the original recipe. Butter gives the bread a rich, buttery flavor.

Garlic: One minced garlic clove seasons the butter without overpowering the herbs. Mince it finely so it’s easier to distribute over the biscuits.

Dried herbs: Parsley, chives, basil, and oregano make a simple savory blend. Stir the butter mixture as you dip so the herbs don’t all settle at the bottom of the bowl.

Equipment You’ll Need

You’ll need a 10-inch fluted tube pan or Bundt pan, a mixing bowl for the garlic butter, and a wire rack or serving plate for the baked bread.

Grease the pan well, including around the center tube and inside the grooves. A pastry brush can help spread the grease into the details.

How to Make Garlic Butter Pull-Apart Bread with Biscuits

1. Prepare the pan. Preheat the oven to 400°F (200°C). Grease a 10-inch fluted tube pan, including the center tube and grooves.
2. Make the garlic butter. In a medium bowl, stir together the melted butter or margarine, minced garlic, parsley, chives, basil, and oregano.
3. Dip the biscuits. Separate the refrigerated biscuits. Dip each whole biscuit into the garlic butter mixture, coating both sides. Stir the mixture as needed to distribute the herbs.

4. Arrange upright. Stand the coated biscuits on edge around the center tube of the prepared pan, overlapping them slightly as you work. Arrange them evenly around the pan.

5. Add the remaining butter. Pour any garlic butter left in the bowl over the biscuits.
6. Bake and check. Bake for 20 minutes, or until the bread is golden brown and the biscuits are cooked through. Carefully separate two biscuits near the center of the ring to check that the dough between them is no longer wet or raw. If needed, return the pan to the oven and check again.
7. Cool and serve. Let the bread cool in the pan for 10 minutes. Carefully transfer it to a wire rack or serving plate and serve warm.

Yield: 1 pull-apart bread ring.

How to Tell When Pull-Apart Biscuit Bread Is Done

The top should be golden brown, but the most important place to check is between the biscuits. Because the biscuits are arranged close together, the outside can look finished before the center is fully baked.

Carefully pull two biscuits apart near the middle of the ring. The dough inside should look baked, not wet or raw. If it needs more time, return the pan to the oven and check again. If the top is browning too quickly, cover it loosely with foil while the center finishes baking.

Tips for the Best Garlic Butter Biscuit Bread

• Keep the biscuits whole. This version uses whole biscuits standing on edge, rather than biscuit quarters tossed together.
• Coat both sides. Dipping each biscuit helps spread the garlic and herbs throughout the bread.
• Arrange them evenly. Distribute the biscuits around the tube so one area isn’t much more crowded than another.
• Check the center. Baking time can vary with the pan and oven, so use the 20-minute mark as the time to start checking for doneness.
• Let the pan rest. The 10-minute cooling time makes the bread easier to handle before transferring it.

Readers Also Make

If you love a savory biscuit shortcut, try my pull-apart pizza bread, made with biscuit pieces, pepperoni, and cheese. For individually portioned rolls, these buttery pull-apart muffin-pan rolls are another easy option.

What to Serve with Garlic Butter Pull-Apart Bread

This bread is right at home beside pasta, soup, or a simple family dinner. Try it with my slow cooker lasagna, or set it out with a bowl of warm marinara for dipping.

For a cozy menu, add a green salad and let everyone pull off a warm biscuit at the table. It also makes a shareable addition to a holiday dinner or potluck.

Can I Add Cheese?

Yes, cheese can be added as a variation, but the base recipe is a garlic-herb butter bread without cheese. If you decide to experiment, try a little shredded mozzarella or Parmesan between the biscuits and check the center carefully for doneness. The amount of cheese and any additional baking time have not been tested for this version.

Make-Ahead, Storage, and Reheating

Make Ahead

For the easiest head start, measure the dried herbs and mince the garlic ahead of time. When you’re ready to bake, melt the butter, mix in the seasonings, and assemble the biscuits.

This bread is best baked and served fresh. I haven’t established an overnight make-ahead method for the assembled, unbaked biscuits.

Store Leftovers

Let the bread cool, then place leftovers in an airtight container or wrap them well. Refrigerate and enjoy within 3 to 4 days. Refrigerate any cheese-added version as well.

Reheat

Wrap the bread or individual portions loosely in foil and warm in a 350°F oven until heated through. Smaller portions will warm faster than a large piece. You can also microwave an individual biscuit briefly, though the outside will be softer.

Freeze

Once the baked bread has cooled, wrap it well and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator, then warm in a 350°F oven until heated through.

Frequently Asked Questions

Do I cut the biscuits before making pull-apart bread?

No. For this recipe, leave the refrigerated biscuits whole and stand them upright around the center of the Bundt pan.

Can I make this without a Bundt pan?

A different pan will change how the biscuits fit and may change the baking time. This version was written for a 10-inch fluted tube pan, so check carefully for doneness if you experiment with another pan.

Can I use a different size of refrigerated biscuits?

The recipe uses two 12-ounce packages. A different size or quantity may fit the pan differently and require a different baking time, so check the biscuits carefully in the center.

Why is my pull-apart bread doughy in the middle?

The center may need more time, even if the outside looks golden. Return the bread to the oven, cover it loosely with foil if the top is getting too dark, and check between the biscuits again.

Is there cheese in this garlic butter pull-apart bread?

No. The original recipe is flavored with garlic, butter, and dried herbs. Cheese is an optional variation rather than an ingredient in the base recipe.

More Easy Bread Recipes

For another savory bread to serve with dinner, try my cheesy beer bread. It’s a quick bread with cheddar and no kneading.

Next Recipe to Try

Ready for another pull-apart favorite? Make my easy pull-apart pizza bread for a cheesy, pepperoni-filled appetizer with pizza sauce for dipping.