Pull-Apart Parmesan Herb Biscuit Bread Ring

During the holidays, everything gets fancier -- the table setting, the cocktails and of course, the food. You dress up the sides, the main course and even the dessert, but do you dress up your bread? This parmesan herb biscuit bread is a snap to make, seriously delicious and looks great on the table. Pass it around and let your guests pull a piece as small or as large as they like. Experiment with your favorite herbs and flavorings.

MORE: From the Chew: Pumpkin Bread with Dates & Walnuts


Pull-Apart Parmesan Herb Biscuit Bread Ring

  • Ingredients:
  • 1 stick of unsalted butter
  • 2 heaping tbsp grated parmesan cheese
  • 2 heaping tbsp dried parsley flakes
  • 1 tbsp dried rosemary
  • 1/8 tsp salt
  • 3 cans store-bought refrigerated biscuit dough
  • Directions:
  • 1. In a glass bowl or measuring cup, melt butter in microwave.
  • 2. Spray a Bundt pan (preferably non-stick) with cooking spray, pour melted butter into the bottom of the pan and sprinkle in parmesan, herbs and salt. Distribute evenly.
  • 3. Open biscuit dough cans according to instruction and lay the dough end to end in the Bundt pan. Do not pull the biscuits apart. If they start to separate, just press them back together. Do not layer. Bake at 350 degrees for 45-50 minutes until golden brown and cooked through.
  • 4. Invert Bundt over a plate, release bread and serve warm.
  • *Note: If some parmesan and herbs are left in the bottom of your pan, simply scrape out using a spatula and press into the top of the bread.
Pull-Apart Parmesan Herb Biscuit Bread

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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