Garlic And Herb Pull Apart Biscuits Recipes

GARLIC-HERB BUTTER DROP BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
• Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
• Bake in preheated oven until lightly browned, about 15 minutes.
• Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

PULL-APART HERB BISCUITS

Steps:

• Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.

GARLIC AND HERB PULL APART BISCUITS

Steps:

• Preheat oven to 350 degrees. Line a baking pan or cookie sheet with nonstick cooking spray and/or parchment paper. Place biscuits into prepared pan so they are nearly touching. Set aside.
• In a small saucepan, melt butter over medium heat. Once butter is melted, add in garlic, onion powder and parsley flakes and swirl for about 15 seconds until fragrant. Remove from heat and brush or spoon evenly over each biscuit. Sprinkle with parmesan cheese, salt and pepper.
• Bake for 20 minutes or until middle biscuits are cooked through and all biscuits have browned. Serve warm.

GARLIC AND HERB PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.