Easy and Delicious Garlic Pull Apart Bread
Easy and Delicious Garlic Pull Apart Bread is a easy American recipe that serves 4. 425 calories per serving. Recipe by Kells Kitchen on YouTube.
Prep: 16 min | Cook: 20 min | Total: 46 min
Cost: $6.34 total, $1.59 per serving
Ingredients
- 1 can Refrigerated Biscuit Dough (about 8 biscuits, unopened)
- 0.25 cup Unsalted Butter (melted)
- 1 tsp Garlic Powder (or 2 cloves fresh minced garlic)
- 1 tsp Dried Parsley (optional for color and flavor)
- 1 tsp Steak Seasoning (or any seasoned salt you prefer)
- 5 sticks String Cheese Sticks (cut into small pieces or shredded)
Instructions
Preheat Oven
Set the oven to 375°F and allow it to preheat fully.
Time: PT5M
Temperature: 375°F
Prepare Biscuit Pieces
Open the can of biscuits, separate them, and cut each biscuit into six pieces by making three cuts in one direction and three cuts perpendicular to that.
Time: PT5M
Make Garlic Butter
Melt 0.25 cup unsalted butter, then stir in garlic powder, dried parsley, and steak seasoning until well combined.
Time: PT2M
Coat Biscuit Pieces
Place all biscuit pieces in the mixing bowl, pour the seasoned butter over them, and toss gently to coat evenly.
Time: PT2M
Add String Cheese
Cut the string cheese sticks into small cubes (or shred) and add them to the bowl.
Time: PT2M
Combine and Form Balls
Using clean hands, gently mash and mix the biscuit pieces and cheese together until the cheese is incorporated throughout, forming small dough balls with cheese inside.
Time: PT3M
Arrange on Baking Sheet
Transfer the mixture onto a lined baking sheet, spacing the pieces a little apart so they can expand.
Time: PT2M
Bake
Bake for 15 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
Time: PT15M
Temperature: 375°F
Cool and Serve
Remove from oven, let cool for 2 minutes, then serve warm as a pull‑apart side dish.
Time: PT2M
Nutrition Facts
- Calories
- 425
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 8.5g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Refrigerated Biscuit Dough: Homemade biscuit dough
- Instead of Unsalted Butter: Margarine
- Instead of Garlic Powder: Fresh garlic
- Instead of Dried Parsley: Fresh parsley, chopped
- Instead of Steak Seasoning: Italian seasoning, Seasoned salt
- Instead of String Cheese Sticks: Shredded mozzarella, String cheese of any flavor
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Microwave‑Safe Bowl or Small Saucepan
- Baking Sheet
- Oven
- Measuring Spoons/Cups
Critical Steps — Do Not Skip
- Preheat the oven to 375°F before baking
- Ensure the cheese is evenly distributed throughout the biscuit pieces
- Do not over‑mix the dough after adding cheese to keep it light
- Bake until golden to achieve the right texture
Chef Tips from the Video
- For extra flavor, add a pinch of red pepper flakes to the garlic butter.
- Use shredded mozzarella instead of string cheese for a smoother melt.
- Brush the tops with a little extra melted butter right after baking for extra shine.
Troubleshooting
Biscuits turn out dry and crumbly
Make sure the butter is fully melted and thoroughly coats the biscuit pieces; you can add an extra tablespoon of butter if needed.
Cheese does not melt or stays separate
Distribute the cheese pieces evenly and press them gently into the dough during the mash step; bake until the tops are golden.
Biscuit pieces stick to the baking sheet
Line the sheet with parchment paper or a silicone baking mat before arranging the pieces.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in oven at 350°F for 5‑7 minutes.
Freezer: Freeze unbaked mixture on a parchment sheet, then transfer to a zip‑top bag; bake from frozen adding 5 extra minutes.
Room temperature: Best enjoyed warm; can sit at room temperature for up to 1 hour but will lose pull‑apart quality.
Make-Ahead Tips
- Prepare the biscuit‑cheese mixture, cover, and refrigerate up to 24 hours before baking.
- Freeze the unbaked mixture for up to 1 month; bake directly from frozen.
Frequently Asked Questions
What is the cultural significance of garlic‑flavored pull‑apart biscuits in Italian‑American dinner traditions?
Garlic‑flavored breads are a staple accompaniment to Italian meals, and American home cooks often adapt them using convenient biscuit dough, creating a quick, cheesy version that fits casual family gatherings.
How does this Cheesy Garlic Pull‑Apart Biscuit recipe reflect the fusion of Italian garlic‑bread flavors with American convenience foods?
The recipe combines classic Italian garlic‑bread seasonings—garlic, parsley, and savory herbs—with store‑bought American biscuit dough, offering a hybrid side that honors both culinary traditions.
What regional variations exist for garlic‑bread style side dishes in Italian cuisine?
In Italy, regional garlic‑bread variations include Tuscan focaccia with rosemary, Southern Italian bruschetta with olive oil and garlic, and Sicilian pane al pomodoro, each highlighting local herbs and breads.
During which celebrations or meals are garlic‑flavored breads traditionally served in Italian culture?
Garlic‑flavored breads are commonly served at family dinners, holiday feasts such as Christmas Eve, and as an appetizer during festive gatherings like weddings and religious festivals.
What authentic ingredients are traditionally used in Italian garlic bread, and what are acceptable substitutes in this recipe?
Traditional Italian garlic bread uses crusty Italian bread, fresh garlic, extra‑virgin olive oil, and parsley. In this recipe, biscuit dough replaces the crusty bread, garlic powder stands in for fresh garlic, and butter substitutes olive oil for convenience.
What other Italian dishes pair well with Cheesy Garlic Pull‑Apart Biscuits from Kells Kitchen?
These biscuits complement pasta dishes such as spaghetti marinara, baked lasagna, chicken parmigiana, and also work well alongside a fresh Caesar salad or grilled vegetables.
What are the most common mistakes to avoid when making Cheesy Garlic Pull‑Apart Biscuits?
Common errors include over‑mixing the dough, which makes the biscuits tough, not coating the biscuit pieces evenly with butter, and baking at too low a temperature, which prevents the cheese from melting fully.
Why does this recipe use string cheese instead of shredded mozzarella?
String cheese is easy to cut into bite‑size pieces and distributes evenly without clumping, ensuring each pull‑apart bite contains a cheesy core while keeping the preparation quick.
Can I make Cheesy Garlic Pull‑Apart Biscuits ahead of time and how should I store them?
Yes—you can assemble the biscuit‑cheese mixture, cover it, and refrigerate for up to 24 hours before baking, or freeze the unbaked mixture for up to a month; bake from frozen adding a few extra minutes.
What does the YouTube channel Kells Kitchen specialize in?
The YouTube channel Kells Kitchen focuses on quick, family‑friendly American comfort food recipes, often using pantry staples and shortcuts to create tasty meals for busy home cooks.
How does the YouTube channel Kells Kitchen's approach to Italian‑inspired side dishes differ from other cooking channels?
Kells Kitchen emphasizes simplicity and speed, adapting classic Italian flavors into easy‑to‑make recipes with readily available ingredients like refrigerated biscuit dough, whereas many other channels may stick to traditional bread‑making techniques.
Last updated: August 20, 2026
![Cheesy Garlic Pull Apart Bread [No Loaf Pan]](https://img.youtube.com/vi/C-QS0a0ZyYo/hqdefault.jpg)
