Cheesy Garlic Butter Pull-Apart

Nothing gathers friends and family faster than a skillet of cheesy garlic butter stuffed pull-apart bread fresh from the oven The recipe transforms simple country biscuits into gooey irresistible bread balls filled with savory garlic butter and melty cheese Perfect as a party appetizer or side dish it nearly always disappears within minutes at my house

I first whipped up this bread for an impromptu movie night and ended up with more requests for the recipe than slices left It quickly became my go-to whenever I want to wow a crowd without much fuss

Ingredients

• Country biscuits: Choose a flaky variety for the best layered texture Make sure they are fresh and chilled for easy handling
• Salted butter: Brings richness No need to fuss with unsalted here just adjust salt to taste Use good quality butter for the most flavor
• Fresh garlic: Adds depth nothing compares to the punch of freshly minced cloves
• Dried oregano: Earthy and aromatic look for vibrantly colored leaves that smell strong
• Dried parsley: Offers a mild herby freshness Shake your bottle to check the aroma if it is bland buy new
• Salt: Balances flavors and boosts every bite Taste the butter if it is very salty use a little less here
• Cheddar cheese: Shred your own block for gooey melt Pre-shredded works in a pinch but is typically less melty
• Parmesan cheese: Freshly grated is key You want the nutty salty finish on top

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit and let it come fully to temperature A hot oven means golden tops and perfectly melted cheese

Prep the Ingredients:

Shred all the cheddar cheese using the large holes of a box grater Mince your garlic cloves as finely as possible This ensures no sharp bites and even garlic flavor

Make the Garlic Herb Butter:

In a medium microwavable bowl melt the salted butter until fully liquefied Let it cool for one minute to avoid cooking the garlic Stir in the minced garlic dried oregano dried parsley and salt Mix well so the flavors are evenly distributed

Shape the Biscuits:

Open the tubes of country biscuits and gently separate them so each round stays intact Use a rolling pin to flatten each biscuit into a rough three and a half inch circle This helps hold in plenty of cheesy filling

Stuff the Biscuits:

Spoon just enough cheddar cheese into the center of a biscuit Top with a small drizzle of garlic herb butter Bring the edges up and around the filling Pinch well to seal forming a ball Try not to overfill or the cheese will escape during baking

Arrange in the Skillet:

Place each stuffed dough ball pinched side down into a twelve inch ungreased skillet Leave little spaces between them so they have room to expand

Add Topping Cheese and Butter:

Brush each ball generously with more garlic herb butter Sprinkle half of the remaining cheddar plus a couple tablespoons of parmesan evenly over the tops

Bake:

Place skillet in the oven Bake for fifteen to seventeen minutes or until the tops are golden brown cheese is bubbling and the bread feels set Touch a ball gently the dough should spring back

Finish and Serve:

After baking brush lightly with more garlic butter and top with extra cheddar and parmesan if desired Serve immediately while hot for maximum cheese pull

Cheddar is hands-down my favorite because of how it melts buttery and sharp I remember one holiday when my nephews insisted on extra parmesan on top and now it is a tradition around our table The smell of fresh bread and garlic in the oven brings everyone running

Storage Tips

If you happen to have leftovers store them in an airtight container in the fridge for up to three days To reheat warm in a low oven covered loosely with foil so the cheese does not get too brown These bread balls taste freshest straight from the oven but leftovers make a killer after-school snack

Ingredient Substitutions

No parmesan Swap in asiago or pecorino Fancy mozzarella Use it for even longer cheese pulls If you prefer to skip fresh garlic use a half teaspoon of quality garlic powder instead but fresh gives the best depth

Serving Suggestions

Set out the skillet on a trivet and let everyone pull bread apart at the table For dipping serve with warm marinara or ranch sauce It also pairs wonderfully as a side with spaghetti or homemade soup

Each step is designed for fun and maximum flavor This recipe taught me that sometimes the simplest ingredients make the most crowd-pleasing result Enjoy every cheesy garlicky bite

Recipe Q&A

→ How do you keep the bread soft and gooey?

Bake just until golden so the cheese remains melted and biscuits stay tender. Don’t overbake for the best texture.

→ Can I use a different cheese in the filling?

Yes, mozzarella or Monterey Jack work well for a different melt and flavor. Choose what you enjoy most.

→ Do you need to grease the skillet before baking?

No, this bread bakes easily in an ungreased skillet thanks to the rich butter in the dough mixture.

→ Is it possible to make ahead and bake later?

You can assemble the bread in advance, cover, and refrigerate. Let it come to room temperature before baking.

→ What herbs complement the garlic butter?

Dried oregano and parsley deliver classic flavor, but you can add a pinch of thyme or basil for variety.