Garlic and Herb Pull Apart Bread

I made this Easter Sunday 4/17/22 and for me, it was “not bad.” I cut back on the garlic (5 cloves instead of 7) but everything else remained the same. Next time I am going to cut back on the herbs also. I did cut the biscuits in quarters as the author suggested. However, when I tipped the bunt pan upside down to remove the bread, half the little nuggets fell on the floor. The next time, I will press down on the little orbs of dough so they “meld together” more securely. Great recipe, it just needs to be “tweaked” a little bit to suit my needs. Michael

Everyone loved this! I followed suggestions made by others and substituted oregano for rosemary and added parmesan cheese. I will definitely make this again.

Savory, easy to make. Wish I had watched the video and cut the biscuits in quarters. Much easier to eat.

So delicious! I made it for a party and it was such a hit! A little too buttery for my taste, so next time I make it I’ll use less butter, but otherwise I definitely recommend this recipe. So easy and tasty!

I even added more herbs than it said and it was still pretty bland. I think it needed salt, pepper, or some other seasoning.

LOVE these!

Really good flavor! Topped with some shredded parm that I had left over and it made it even better!

Easy & really good!!

This is a nice recipe that adds a lot of flavor to the typical store-bought, frozen variety. The kids don’t necessarily like seeing the “grass” (i.e., rosemary) on their garlic bread, so I may half the rosemary next time just for visual appeal to the kids. Other than that, I think it’s a great recipe.

These were a hit. Husband would definitely like to have them again. Super simple for a busy weeknight dinner bread.

Delicious!

I made it like the recipe stated and the bottom layer was super under cooked. I had to let it almost burn on the top to get the bottom layer done. Next time I will try dipping the biscuits in the herbs & spices and just pour the butter on the top. It was good and we liked the flavor.

Let me just start out by saying this recipe is great. Didnt change anything except I cut the biscuits into fourths and baked in a cupcake pan with a single biscuit worth of balls per cup to make portions easier. The biscuits I used was southern homestyle grands. The only thing keeping this from being a five star review is mine still had a slight biscuit flavor. Maybe if changed to a refridgerated pizza dough that can be resolved. But the seasoning and most importantly the amounts is spot on and leaves nothing to waste. Side of pasta sauce for dipping and what an appetizer! Thanks for sharing!!

Not everyone liked this because they thought it had too many herbs and seasonings, but most of us really enjoyed it. This was a super easy to make and tasty garlic bread that I will make again. Due to the store not carrying the smaller tubes, I had to use the 16oz Grands. I cut them each into 4 pieces before dipping into the butter mixture. I only used one tube. Thanks for a great recipe.

These were really good. I used some compound/herb butter I had on hand and didn’t add the garlic because the herb butter already contained some roasted garlic. I also added some Parmesan cheese and that really made them delicious! Will definitely make again

I’m not sure what the heck happened, but this recipe did NOT turn out for me. Guessing it was the pan I used, but it was still raw in the center way after the cook time was over. The part on the outside edges was great.

Awesome bread! Super easy to make and cheap!

Amazingly simple and delicious. Didn’t expect such huge flavor from such a simple recipe. It was a huge hit with the family and definitely will be using again. Thumbs up.

This is a really good recipe, the bread has a really good taste and it was easy to make. It is one of my sons favourites so i make it often. I have make a variant of this using cardamom and cinnamon instead the garlic and herbs and it makes a really nice semi sweet bread. I have to change my review, because this is not the original recipe for the Garlic and herbs pull apart bread that I saved a long time ago. It is so disappointing, I just moved to a new place and couldn’t find my recipes notebook so obviously I came here to check out the recipe only to find that they changed it . The original one was made using dough from scratch and this one uses canned biscuit dough… So I have to take my 5 stars because I gave them to the original recipe not to this one.

This recipe is a keeper. For convenience (plus I don’t care for rosemary), I used 1 tsp. garlic powder, 1 tsp. oregano, crushed & 1 tsp. basil, crushed, instead of the recipe’s spices. I mistakenly bought 2-16.3 oz. cans of Pillsbury Grands (instead of the 10-oz. cans called for) so I had to bake 30 – 35 minutes in a Bundt pan. I think the addition of parmesan in layers was a great idea & I plan to do that next time. I recommend adding a bowl of marinara sauce on the side for dipping.

AMAZING!! This bread is so incredible — moist, fragrant, soft, and so flavorful. I didn’t have biscuit dough so I used fresh bread dough (challah dough to be exact). We aren’t rosemary fans, so I subbed oregano. And to keep it dairy free I used olive oil instead of butter. I served it with a big Greek salad and my entire family was raving.