An easy pull-apart bread recipe kids can make, this Pull-Apart Garlic Bread is a quick side dish perfect for weeknights!
Pull-Apart Garlic Bread Recipe
That window of time between my daughter getting home from school and sitting down for supper can go one of two ways.
Either I have an activity ready and planned so that we can spend some time together, and we spend that time connecting and sharing about our days and feeling productive.
Or… I try to get things done and let her do her own thing, which usually leads to messes, loud crashes, or sneaky screen time.
So, it’s safer to plan to include her in whatever it is that I need to get done, and have that awesome bonding time instead of me getting frustrated because she decided to see if slime could stick to the wall above her bed… (fun fact: vinegar gets slime out of all fibres – and hair.)
I often put Miss G in charge of part of our supper – whether a side dish, appetizer, dessert – or just coming up with a fun drink concoction! She is always so proud of her contribution and it has actually become so helpful (and allowed me to focus on the main dish and get supper on the table even faster). Just plan that it will take them approximately twice as long as it would take you – so you don’t end up sitting around, waiting for the bread long after the chicken is cooked!
This easy pull-apart garlic bread recipe has become a favorite of ours, and it’s easy enough that after helping her make it a few times, she can now make it almost completely independently! We’ve also switched things up, adding pesto, sundried tomatoes, and other herbs to the mix – we’ve also made this recipe as a pizza pull-apart bread and a pull-apart olive loaf.
The results are always delicious – cheesy, golden garlic bread that is perfectly seasoned and has that perfect ratio of crunchy crust to buttery, tender insides.
This homemade garlic loaf pairs great with so many dishes – from simple soups, to pastas and salads, and even heartier meals.
Ingredients for Pull-apart Garlic Bread
- 1-2 canisters pre-made biscuits
- 1 cup melted butter
- 1 cup Italian-style shredded cheese (or mozzarella)
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
If you prefer homemade dough:
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup butter, cold, cut into Tablespoons
- ¾ cup buttermilk, cold
Tip: you can use slices of cheese instead of shredded cheese in between the layers of the garlic bread, but it will not stick together as easy before baking.
Kitchen Tools You May Find Helpful
- Loaf pan
- Measuring cups and spoons
- Pastry brush
- Small bowls
- Cutting board
- Rolling pin
How to Make Pull-Apart Garlic Bread
Preheat oven to 325F and line a loaf pan with parchment paper.
Open the biscuit canisters and separate out the biscuits. Roll them each into a rectangle approximately the width of your loaf pan. Set aside. (See below for homemade dough directions.)
Melt the butter and place in in small bowl. Stir in the seasoning and garlic.
Dip a biscuit into the melted butter, coating both sides and then place on your cutting board. Add a sprinkle of each and then repeat with a second biscuit, but instead of placing on the cutting board, press the second biscuit overtop of the 1st biscuit, sandwiching the cheese between them.
Repeat with all biscuits.
Transfer the biscuits to a loaf pan and bake for 12-15 minutes until golden brown.
* If you prefer homemade dough, mix the flour, sugar, baking powder & salt in a large bowl. Use a fork or pastry cutter to cut in the butter until it forms pea-size pieces.
Add the cold buttermilk all at once and mix until dough forms a ball. Lightly flour a surface for rolling out the dough and form into a large rectangle, then cut into rectangles to fit in the loaf pan.
Grab your free printable for our pull-apart garlic bread recipe:
This garlic bread recipe is an easy appetizer to make with the kids and is the perfect versatile side dish – for pasta, soup, or hearty mains! Switch things up by adding different cheeses, fun mix-ins, or swapping out the spices called for in this recipe.