Garlic Parmesan Pull-Apart Bread is always a real winner in my house. Quick and easy to make, you can have this fabulously tasty bread on the table in less than half an hour!
This is a simple garlic pull-apart bread with biscuits. I have given you the option of using either a refrigerated brand of biscuits or a homemade one from scratch.
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Obviously it will take you a bit longer when you are making them from scratch, but they are still not really labor intensive. Trust me on this.
If you are like me, time is always of the essence. This was never more true than when I was bringing up five children. They were always starving and I couldn't get dinner onto the table fast enough most nights.
That's when something like this simple, quick and easy bread option always came in handy! And the children loved them.
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Not only are they excellent served with soups, stews and salads, but they also make a fabulous side dish on Italian nights, or even game nights, with hot marinara sauce for dipping them in!
Using only a very few ingredients and a minimum of effort, they are sure to become a firm favorite. This is a small batch recipe, but quantities can very easily be doubled to serve more. In that case, use an 8 inch square baking pan.
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WHAT YOU NEED TO MAKE GARLIC PARMESAN PULL-APART BREAD
Very few and very simple ingredients.
- 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
- 1/4 cup (60g) butter, melted
- 1 tsp grated Parmesan cheese
- 1 fat clove of garlic, peeled and finely minced
- 3/4 tsp dried Italian seasoning
- 3 TBS grated Parmesan cheese to finish
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The most common and popular biscuit dough sold in tins here in Canada are the Pillsbury ones. You can use whichever ones you are able to buy. The tin I used today makes 10 biscuits.
If you are in the UK, I appreciate that this is a very difficult commodity to find. I have given you the option of making your own dough from scratch, which is not very difficult to do and uses simple ingredients.
By biscuit dough here I mean a scone type of dough, not a cookie dough. (Cookies are called biscuits in the UK.)
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Today I used already grated Parmesan cheese. It works fine for this as it is a bit coarser than when you grate it yourself.
I used my own homemade Italian seasoning, but you can use any commercial brand that you like. I normally like to create my own spice blends. Its not very hard to do.
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Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
You can find a whole list of my own homemade seasoning mixes here. There are quite a few options.
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That will never happy here. I promise you, not if I can help it anyways!! I just wanted you to know that! Ask away!
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HOW TO MAKE GARLIC PARMESAN PULL-APART BREAD
This is so simple to make, even if you do make the biscuit part from scratch. (See recipe notes.) So easy a child could do it!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.
Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.
Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)
Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.
Serve warm. This is delicious as is or with a Marinara sauce for dipping!
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As I said, you can always double the amounts and bake it in an 8-inch square pan to feed more people. This is a great party food!
I could not resist pulling bits off before dinner. They are just so yummy! I would call them darn near impossible to resist!!
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BUTTERMILK BISCUIT MUFFINS - These Buttermilk Biscuit Muffins are fabulously tasty with a crusty, buttery exterior, and all of the best qualities of a biscuit, except they are baked in a muffin tin like a muffin. Just mix together and drop.
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits! This is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
Sorry for the poor photos today. Its a rainy day and the natural light is appalling!
Garlic Parmesan Pull-Apart Bread (small batch)
Yield: Serves 4
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min
This quick and easy pull-apart bread goes together in minutes and can be on the table in less than half an hour. Delicious served with soups and stews, salads or as an appetizer with some Marinara sauce for dipping!
Ingredients
- 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
- 1/4 cup (60g) butter, melted
- 1 tsp grated Parmesan cheese
- 1 fat clove of garlic, peeled and finely minced
- 3/4 tsp dried Italian seasoning
- 3 TBS grated Parmesan cheese to finish
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.
- Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.
- Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)\
- Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.
- Serve warm. This is delicious as is or with a Marinara sauce for dipping!
Notes
If you cannot get the refrigerated biscuits, it is possible to make your own from scratch. Whisk together 1 1/2 cup (105g) plain flour and 3 tsp baking powder in a bowl. Stir in 1/2 tsp salt. Drop in 4 TBS cold butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles coarse crumbs. Stir in just enough milk to give you a stiff-ish dough. (Should be soft and not sticky) Pat out to a rectangle which is 1/2 inch thick. Cut into 1 inch cubes and use as above.
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Today I am sharing a delicious recipe with you for a fabulously tasty pork roast and potatoes done in the oven. The meat for this roast is incredibly juicy and filled with flavor, the potatoes golden edged and meltingly tender in the middle.
I am sharing in feeding my father this week while he is immobile after his car accident, and by that I mean unable to drive. He is not hurt himself in the least. But he can't get out anywhere as he doesn't have a car.
As a result of that we are having to bring his meals to him. Normally he drives to my sister's each day, which serves a dual purpose. It gets him out of the house and he is well fed.
With the cost of gasoline however, we can't really afford to make two trips all the way to Greenwood each day and so we are bringing his dinners to him.
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I decided to do a roast of pork today and that way I can slice it and bring it to him cold tomorrow so that he can enjoy it cold with mustard. When we were growing up we never had hot roast pork in our home.
My mother always cooked it the day before and we ate it cold. That is the way my father preferred it. So tomorrow (which is today as you read this) my father is getting cold roast pork. I am not sure yet what else I will put on his plate, but I have 24 hours to think about it.
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I had this pork loin roast in the freezer and took it out last night to thaw. I was thinking it was a boneless roast, but once I looked at it thawed I realized it was very much a bone in loin roast.
Never mind, at that point I had no option but to roast it. Normally I would stuff it with prunes and apricots, but my father doesn't like anything fancy, which he was very quick to point out to me. He just likes simple food.
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And yet at the same time he is incredibly proud of me being a Chef and of my having written some books. He just doesn't want to eat cheffie food I guess.
Anyways, this isn't cheffie food. Its just a simple roast, bathed in herbs, garlic and butter and onions . . . roasted to perfect tenderness in the oven along with some potatoes. What's not to like about that?
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WHAT YOU NEED TO MAKE HERB ROASTED PORK LOIN & POTATOES
It may look like a long list, but I promise you, it is mostly herbs. Ideally you should begin marinating it the night before you cook it.
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
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There is no specific type of Italian Salad dressing needed. I use a packet of dry Italian dressing which I mixed up in a bowl and then popped the roast into for marinating.
You can use any brand of bottled dressing, or the dry mix reconstituted. This gives it a nice flavor and helps to tenderize the meat.
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I used fresh herbs today, which means the quantity used was roughly twice the amount of dry herbs called for in the recipe. Dry herbs work perfectly well. Its just I have the fresh and I want to use them rather than have them go to waste.
It is rather a lot of butter, but try not to think about it. You won't be eating the butter left in the dish and only a minute amount is absorbed by the pork and the potatoes.
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Do use the full amount of garlic. Its the garlic which helps to infuse the meat with lovely flavors. Garlic and pork are perfect partners. When my family was growing up I often pierced my pork roasts with a skewer and inserted pieces of garlic deep into the meat.
I did it with beef as well, with incredibly delicious results.
HOW TO COOK HERB ROASTED PORK LOIN & POTATOES
This is really very simple, and so long as you follow the instructions you end up with a perfectly cooked, tender and juicy piece of meat and perfect roasted potatoes.
Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
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Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)Preheat the oven to 350*F/180*C/ gas mark 4.Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
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Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 to 15 minutes before carving.
If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
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As you can see the meat comes out tender and really juicy. Ideally I would have enjoyed this with some applesauce, but I didn't happen to have any in my house today.
Pork and applesauce are perfect partners. I know a lot of pork producers that feed their animals up on apples prior to slaughter because it makes the meat sweeter.
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In any case this was really delicious. Perfectly cooked and flavored. As you can see the skin got a nice crisp and golden brown skin on it, whilst leaving the meat moist and succulent underneath.
I love the crusty bits myself. I enjoyed it thinly sliced along with the potatoes and with some steamed carrots, but really I can't think of a vegetable that would not go with this. Braised Red Cabbage would be especially nice.
Herb Roasted Pork Loin & Potatoes
Yield: 6
Prep time: 8 H & 15 MCook time: 1 H & 30 MTotal time: 9 H & 45 M
Delicious juicy pork with crisp garlic butter roasted potatoes. You will need to marinate the pork, for at least half an hour, but overnight is best.
Ingredients
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
Instructions
- Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
- When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
- Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
- Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
- Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 t 15 minutes before carving.
- If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
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I have never been to the Outback Steakhouse, but I hear they serve great bread! Served piping hot at the table with small crocks of whipped butter. Soft, sweet and perfectly delicious.
This recipe, which I have adapted from a book by Tiffany Dahle is supposed to be a very similar version. I can't really compare it to the original, never having had that, but I can tell you that it is incredibly delicious!
The closest I have ever come to a restaurant bread experience is the bread that we used to get back in the day when we would go out for supper to the Spaghetti Factory in Calgary, Alberta.
To a green Nova Scotia girl, who had scarcely travelled very far from home, this was a wonder! A bottomless bread basket? Served fresh at the table! Wow! And it was good too!
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This tasty loaf might require a bit more effort than merely sitting down at the table, but the bread machine makes easy work of it to be honest. The end result is a delicious loaf with a fabulous taste and texture!
Soft, sweet, perfection, it goes beautifully with soups and stews. On this occasion I enjoyed it with a bowl of that hot chowder I made the other day. Oh boy, but was it ever some good!
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I have also enjoyed it just plain on its own, sliced and buttered. And I also enjoyed a chicken salad sandwich made with it. Sublime perfection.
A few nights I enjoyed it toasted and buttered for my evening watching-the-boob tube snack!
Toasted deliciousness!
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As you can see it has a beautiful texture with a nice tight crumb. No air holes per se. Easy to slice into thin (or thick if you prefer) slices.
I dare say you could even do this on the dough cycle and then just take the dough out and continue on to shape, rise and bake it in the conventional way.
The fact is, no matter how you do it, this is a loaf that is meant to be enjoyed!
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WHAT YOU NEED TO MAKE STEAKHOUSE BROWN BREAD
Very simple every day ingredients. This is for a 1 1/2 pound loaf.
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
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I just use regular tap water for my bread. You can certainly use filtered water if you wish or bottled spring water. Just don't use the sparkling version.
Molasses is something which I grew up with, but was very surprised to find when I moved to the UK that it was very difficult to procure there. Back home it was usually on the supper table every night!
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If you are in the UK and cannot find molasses, I found an excellent substitution for it was to mix together equal parts of golden syrup and dark treacle.
Dark treacle, whilst very similar to molasses appearance wise, has a very strong flavor which makes it unsuitable to use in baked goods such as this without diluting it a bit. Golden syrup does this perfectly.
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Point in fact, when I first moved to the UK, I made Elizabeth's Gingersnaps for my friends at a get together using dark treacle instead of molasses. Totally inedible.
It was a darn shame actually because my MIL Elizabeth makes the best gingersnaps on the planet! And my friends were left with the initial impression that I didn't know how to bake. Be it noted that I was able to redeem myself on future occasions!
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Vital Wheat Gluten (not to be confused with Vital Wheat Gluten Flour) is not totally necessary, but it does make for a better loaf. It helps your bread to rise to a higher loaf with a nicer texture than you can get without using it.
The cocoa powder does not flavor the loaf, instead it helps to give it a darker color than you loaf might have had without it.
Altogether this is a beautiful loaf of bread. I highly recommend enjoying it with some whipped honey butter! This is a bread with a lovely texture and is utterly delicious!
I have enjoyed it buttered with a hot bowl of chowder as well as sliced, toasted and buttered and both ways it brought me immense eating pleasure!
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HOW TO MAKE STEAKHOUSE BROWN BREAD
Making bread in your bread machine is such an easy thing to do. You can almost do it with your eyes closed and success is ensured so long as you follow the instructions recommended by the manufacturer as per your model of bread machine.
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
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Some other bread machine loaves which you might enjoy are:
BASIC RUSTIC LOAF - This is the perfect loaf of bread for every day, with a beautiful texture and crust. The time taken is variable according to your own bread machine.
BUTTERMILK WHOLE WHEAT BREAD - This is a recipe for the bread machine that makes an absolutely beautiful loaf of bread. Of all the loaves I have made thus far, it is my favorite. Moist from buttermilk and sweetened with maple syrup.
Steakhouse Brown Bread
Yield: 1 (1 1/2 lb.) loaf
I am in love with this brown bread. It is delicious and fabulous serve with soups, stews, chili, etc. Also really great on its own spread simply with butter, or toasted! Adapted from the Ultimate Bread Machine Cookbook.
Ingredients
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
Instructions
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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