Garlic Parmesan Biscuit Pull-Apart Bread
Garlic Parmesan Biscuit Pull-Apart Bread
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
Turn Biscuit Dough into Easy Pull-Apart Bread? Bring it on!
Biscuit dough really is a quick bread. There’s no yeast involved and you don’t have to wait around to let it rise. This pull-apart bread is light, tender and a bit crusty on the edges. It doesn’t take a lot of skill, so it’s a good recipe even for novice cooks to master.
I serve this with a hearty salad with marinara sauce on the side for dipping! It’s great with saucy pasta dishes and soups and stews, too. You can make the dough the night before and refrigerate. Then roll it out, follow the rest of the steps, and pop in the oven 30 minutes before dinner.
Chadwick’s Checklist
What you need to know before you cook.
- Use a standard size loaf pan
- This recipe uses a biscuit baking trick; the oven temperature is pre-heated to 375°F, but gets turned up to 400°F just before the bread goes in the oven
- Make sure you use grated parmesan rather than shredded; you want the cheese to blend with the dough as it is baking rather than partially melt
Serves: 6-8 Prep Time: 25 minutes Cooking Time: 20-22 minutes
Ingredients
1 stick unsalted butter, divided
1 teaspoon dried chives
1 teaspoon dried parsley flakes
4 cloves garlic, finely chopped
2 cups all-purpose flour + more for dusting
⅓ cup grated parmesan + 1 tablespoon
1¼ tablespoons baking powder
1 teaspoon baking soda
1 teaspoon garlic salt
1 cup very cold whole Greek yogurt (do not use non-fat yogurt - you need the fat to make the biscuit dough tender and allow it to rise)
⅓ cup very cold whole milk or water + 1-2 tablespoons more, if needed
Directions
Preheat the oven to 375°F. Place the rack in the center of the oven.
Cut a stick of butter in half, creating two sticks of 4 tablespoons. Rub the end of one half stick along the insides of a loaf pan. Place the stick of butter in a small saucepan. Turn the heat to medium and let melt and start to foam, about 5 minutes. Meanwhile, line the pan with parchment paper, making sure at least 2-3 inches overhang the sides. Set aside. Once the butter begins to foam, stir in the garlic, chives and parsley. Turn the heat down to low and let simmer for 5 minutes. Take off the heat and set aside with the pan.
In a large, wide, shallow mixing bowl, add the flour and parmesan, baking powder, baking soda and garlic salt. Whisk well.
Place the yogurt in a 2- or 4-cup liquid measuring cup and add the milk or water. Stir to fully combine. Set aside.
Place a box grater in the bowl of dry ingredients. Roll the second half stick of butter in the dry mix and grate along the large holes of the grater. Gently shake the butter pieces with your fingers to break them up and disperse evenly in the dry ingredients, then make a well in the center of the bowl. Pour the thinned Greek yogurt in the well. Using a heavy wooden spoon or rubber scraper, gently mix the ingredients until the dough just comes together. If the mixture is still a bit too dry, add cold milk or water one tablespoon at a time until the dough is completely mixed.
Lightly dust a clean surface with flour. Turn the dough out onto it. Lightly flour a rolling pin and roll the dough out into an 8-inch x 16-inch rectangle about ½-inch thick. Fold the dough in half from the right side to the left. Roll it out into the rectangle again to ½-inch thick. Repeat the folding and rolling out 5 more times, alternating left to right. You will make 6 complete folds.
Brush the dough with the garlic-herb butter with a pastry brush. Using a sharp chef’s knife, cut the dough down the center longways, then cut those halves into 4 equal pieces. You will have 8 same-size pieces of dough total. Fold each piece in half and place the folded part into the bottom of the loaf pan, lining them up against each other to fill out the pan.
Brush the top with the melted butter mixture (reserve 1 tablespoon to brush on just before serving). Sprinkle the top with the remaining 1 tablespoon of parmesan.
Turn the oven up to 400°F. Place the loaf pan in the oven. Bake for 20-22 minutes, or until golden and crusty on top and the center is plump and fully baked.
Remove from the oven and place on a wire rack or heat-proof surface. Brush with the remainder of the butter mix. Let rest for 10 minutes before serving. Holding the overhanging pieces of parchment paper, lift the biscuit loaf out of the pan.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Add very thin, half-moon slices of lemon or cured black olives to the 8 pieces of dough before folding
- Stir in chopped fresh rosemary to the butter; sprinkle some on top before baking
- Layer on a cup of halved cherry tomatoes to the cut dough before folding
- Use grated asiago or pecorino cheese instead of parmesan
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