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Pull-Apart Herb Bread

 Pull-Apart Herb Bread
THE INGREDIENTS for this recipe are so simple and the results so spectacular, I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. -Evelyn Kenney, Hamilton, New Jersey
8 ServingsPrep/Total Time: 30 min.


  • 1 garlic clove, minced
  • 1/4 cup butter, melted
  • 2 tubes (10.2 ounces each) refrigerated biscuits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon dried oregano


  • In a large skillet, saute garlic in butter for 1 minute; set aside.
  • Separate biscuits; place half in an even layer in a greased 9-in.
  • springform pan. Brush with butter mixture; sprinkle with half of the
  • cheese and herbs. Repeat.
  • Place the pan on a baking sheet. Bake at 375° for 20-25 minutes
  • or until golden brown. Remove to wire rack to cool; serve warm.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 220 calories, 15 g fat (8 g saturated fat), 30 mg cholesterol, 487 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.