Who knew that canned biscuits were around as earlier as 1931? I certainly didn’t!
This bread has great flavor. The biscuits are buttery and garlicy.
I did add parsley to my garlic butter. I felt the little bit of green would be nice.
I used my spring form pan to cook this in. I thought this would be easier to get it out when it was finished cooking. And it certainly was!
This bread is reminiscent of a monkey bread. Each biscuit cooks together, but then breaks apart nicely.
Each bite has an amazing amount of butter and garlic flavor.
Loved it!
QUICK GARLIC BISCUIT BREAD
¼ Cup Butter
1 Clove Garlic, Minced
2 Cans Refrigerator Buttermilk Biscuits
2 Tablespoons Grated Parmesan Cheese
Melt butter in a small saucepan. Stir in garlic (and parsley if desired). Separate each can of biscuits into 10 biscuits. Dip in butter mixture. Overlap 14 biscuits around the outer edge of a round cake pan. Sprinkle with cheese. Overlap remaining biscuits in the center. Sprinkle with cheese. Bake in a 425 degree oven for 15 to 18 minutes.
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