There are few things I love more than the smell of bread dough baking in my oven… especially if that dough is coated with an abundance of butter, garlic, delicious herbs, and maybe a bit of parmesan!
These days, we enjoy some type of bread, biscuit, or roll with almost every meal… and more often than not, I make the dough from scratch, using my whole grain dough recipe.
That said, there are times when store-bought dough can speed up the dinner process!
Enter: refrigerated biscuits.
The first time I tried this recipe (way back in 2011), I used Grands Flaky Layers Biscuits — it tasted amazing and I got rave reviews from our dinner guests.
Since then, I’ve successfully used any combination of frozen dough, refrigerated biscuits, refrigerated rolls, and my own homemade bread/biscuit dough.
You really can’t go wrong with this recipe — so use whatever type of dough is easiest for you!
Why we love these pull-apart herb biscuits!
This recipe is SO simple and delicious — and, as with almost all my recipes, it can be easily adapted to fit your family’s taste preferences (or just whatever ingredients you have in the house!)
It’s also a great recipe for kids who like to help out in the kitchen as there’s lots of dough rolling and “rough measurements” that can’t be easily messed up.
When our vegetable garden is in full bloom, we often use fresh herbs from our garden — making it even more fun for the kids to make a little “farm-to-table” creation!
In just a matter of minutes, you can transform refrigerated (or homemade) dough into a mouth-watering side dish that works for quick weeknight dinners or your fanciest holiday parties (it’s actually a great grab-and-go appetizer for parties).
These pull-apart herb biscuits pair well with almost everything too — beef, pork, chicken, fish, soups, salads, etc.
Are you hungry yet?
Ingredients for Pull-Apart Herb Biscuits:
- 16 oz. bread dough (see recipe below) OR 1 tube (16 oz) refrigerated biscuits or a 1 lb. loaf frozen bread dough, defrosted
- 1/4 c. butter, melted (1/2 a stick)
- 2 T. Parmesan cheese (shredded or powdered)
- 1 T. sesame seeds
- 2 t. dried basil
- 2 t. dried oregano
- 2 t. dried thyme
- 2 t. dried sage
- 1 T. minced garlic (or 1 t. garlic powder)
NOTE: Feel free to mix up the herb combination to suit your tastebuds, your pantry, or even your garden’s seasonal herbs. You could also just stick to butter, garlic, and parmesan if you have pickier eaters.
How to make homemade Biscuit Dough:
If you want to make your own biscuit dough, this is a great recipe.
INGREDIENTS:
- 2 c. all-purpose flour
- 1 T. baking powder
- 1 T. sugar
- 1 t. salt
- 6 T. VERY COLD butter
- 3/4 c. milk
DIRECTIONS:
- In a medium bowl, combine flour, baking powder, sugar, and salt.
- Use a grater to grate butter into flour.
- Use your hands to mix butter and flour to create a crumbly mixture.
- Stir in milk until a soft dough forms.
- Kneed the dough on the counter for a minute or two to fully incorporate the butter.
- Separate dough into 48 pieces and continue with directions below (rolling in butter and herbs).
How to make homemade Bread Dough:
If you want to substitute bread dough for the biscuit dough, feel free to use any of your favorite recipes — making enough for a 1-pound loaf of bread (16 ounces of dough).
Here’s an easy recipe for white bread dough that I really like.
INGREDIENTS:
- 1/2 cup water
- 1/4 cup milk
- 1 T. butter
- 1 T. honey or sugar
- 2 tsp. active dry yeast
- 1.5 – 2 cups all-purpose flour
- 1/2 t. salt
DIRECTIONS:
- In a medium bowl, microwave water, milk, butter, and honey until 110ºF.
- Stir in yeast, flour, and salt and kneed until combined (5 minutes)
- Place the dough into the bowl, cover with plastic wrap, and let rise for 45 minutes.
- Punch down the dough and proceed with the biscuit recipe (cutting it into pieces and rolling in butter and herbs).
How to Make Pull-Apart Herb Biscuits:
- Preheat oven to 400º F.
- While the oven preheats, place 1/4 c. butter in an ungreased 9″ round baking pan and set the pan in the oven to melt the butter.
- In a small bowl, mix together cheese and all dried herbs; set aside.
- Divide dough/biscuits into 48 pieces (roughly 9-10 grams or 6 chunks per biscuit — this does NOT need to be exact or beautiful).
- When the butter is melted, remove pan from oven and stir in the minced garlic (if using garlic powder, just mix it in with the dry herbs).
- Place biscuit chunks in the pan with melted butter/garlic and gently stir until the dough is evenly coated with butter.
- Sprinkle herb/cheese mixture over dough balls and stir to coat.
- Bake in preheated oven for 8-12 minutes, or until golden brown.
- Serve immediately!
You can set the entire pan on the table, invert it onto a serving plate (cake plates work well), or pull the bite-size bits of dough apart and place them in a basket.
The finished biscuit bites look and taste like fancy artisan herb bread… so be ready, because everyone will eventually want your recipe!
Want a sweet treat?
Transform this recipe into a sweet treat by using 2 T. cinnamon and 1/2 c. white sugar in place of the cheese and herbs — follow the same baking instructions.
This is essentially a cross between cinnamon rolls and monkey bread (but easier!)
Make a double batch!
This recipe serves 8-10 people as a side dish.
However, if you have a big appetite, an extra-large family, lots of guests, or you just want leftovers… make a double batch in a 9″ x 13″ pan or a bundt pan.
The 9″ x 13″ pan will require a few more minutes in the oven (keep watching them). The bundt pan could require 10+ extra minutes — and the ones on the bottom won’t get as crispy.
Easy Pull Apart Herb Biscuits
This recipe is a winner with our family and friends, which is why I’ve been faithfully making it for well over a decade -- we think your family and friends will love it too!
Ingredients
- 16 oz. bread dough OR 1 tube (16 oz) refrigerated biscuits OR a 1 lb. loaf frozen bread dough, defrosted
- 1/4 c. butter, melted (1/2 a stick)
- 2 T. Parmesan cheese (shredded or powdered)
- 1 T. sesame seeds
- 2 t. dried basil
- 2 t. dried oregano
- 2 t. dried thyme
- 2 t. dried sage
- 1 T. minced garlic (or 1 t. garlic powder)
Instructions
- Preheat oven to 400º F.
- While the oven preheats, place 1/4 c. butter in an ungreased 9″ round baking pan and set the pan in the oven to melt the butter.
- In a small bowl, mix together cheese and all dried herbs; set aside.
- Divide dough/biscuits into 48 pieces (roughly 9-10 grams or 6 chunks per biscuit — this does NOT need to be exact or beautiful).
- When the butter is melted, remove pan from oven and stir in the minced garlic (if using garlic powder, just mix it in with the dry herbs).
- Place biscuit chunks in the pan with melted butter/garlic and gently stir until the dough is evenly coated with butter.
- Sprinkle herb/cheese mixture over dough balls and stir to coat.
- Bake in preheated oven for 8-12 minutes, or until golden brown.
- Serve immediately!
Notes
Feel free to mix up the herb combination to suit your tastebuds, your pantry, or even your garden’s seasonal herbs. You could also just stick to butter, garlic, and parmesan if you have pickier eaters.
>>> FOR A SWEET TREAT:
Transform this recipe into a sweet treat by using 2 T. cinnamon and 1/2 c. white sugar in place of the cheese and herbs — follow the same baking instructions.
This is essentially a cross between cinnamon rolls and monkey bread (but easier!)
>>> FOR A DOUBLE BATCH:
If you have a big appetite, an extra-large family, lots of guests, or you just want leftovers… make a double batch in a 9″ x 13″ pan or a bundt pan.
The 9″ x 13″ pan will require a few more minutes in the oven (keep watching them). The bundt pan could require 10+ extra minutes — and the ones on the bottom won’t get as crispy.
>>> TO MAKE YOUR OWN DOUGH:
Ingredients:
- 1/2 cup water
- 1/4 cup milk
- 1 T. butter
- 1 T. honey or sugar
- 2 tsp. active dry yeast
- 1.5 – 2 cups all-purpose flour
- 1/2 t. salt
Directions:
- In a medium bowl, microwave water, milk, butter, and honey until 110ºF.
- Stir in yeast, flour, and salt and kneed until combined (5 minutes)
- Place the dough into the bowl, cover with plastic wrap, and let rise for 45 minutes.
- Punch down the dough and proceed with the biscuit recipe (cutting it into pieces and rolling in butter and herbs).
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Yup, this recipe is a winner with our family and friends, which is why I’ve been faithfully making it for well over a decade.
I think your family and friends will love it too!
Visit my virtual recipe box for more simple, delicious, family-friendly, recipes!
Rhonda says
I started using this recipe a few months ago. My kids get so excited when I make these. Thanks!
Andrea says
oh good– they are delicious!
Sheri D says
When did you get a puppy? I don’t think I ever saw a post on Buster. What breed is he?
And your biscuits look delightful!
Andrea says
last week — I shared it in our email last week 🙂 he’s a Shihpoo (shih Tzu / toy poodle mix)
LissA says
So if they are homemade roll dough (not biscuit dough) you don’t let them rise at all?
Andrea says
good question! you do have to let the dough rise once (per my instructions) but the 2nd rise is almost unnecessary because of how tiny the dough balls are. By the time you make all the little balls and roll them in butter and herbs, they’ve already risen a bit.
You could definitely let them sit out for 10-15 minutes more if you wanted, but I haven’t found that to be necessary.
I also sometimes make biscuit dough and that doesn’t need to rise at all b/c it has baking powder in it.
Lissa says
Thank you for your response. That was the question I was wondering – the second rise.
I have them on my list to make next week.
Thanks for your help
Debbie says
I so wish I wasn’t low carb because all these yummy recipes are not something I can eat every day. I only eat bread most of the time in restaurants and they’re usually like these, with all the goodies. My sweet tooth gets me in trouble way enough. I will try this recipe one of these days when the occasion calls for it.
Kelly says
Made these tonight – delicious!! Thanks for the recipe!
Andrea says
thanks for sharing Kelly — so glad you guys like them! And aren’t they just SO simple 🙂
Jenn L. says
Wow! Thank you for sharing this, Andrea – it was a hit! Although my fiance enjoys bread, he (for some reason) is not a big biscuit fan. We devoured these this evening! I can’t wait to make the breakfast version. =)
Kylie says
I made this last night with homemade biscuit dough since I didn’t have a can on hand (used Bobby Flay’s recipe for Buttermilk Biscuits) and it still turned out amazing!
My husband and I thank you for posting this one!! It was the perfect complement to our lasagna. Couldn’t get any simpler or more delicious! This recipe’s a keeper!
Kalyn Brooke says
I have a very similar recipe with homemade dough and we love eating it with soup and pasta dishes. Comfort food at its best!
Becky says
Made the cinnamon sugar version this morning. Yum!
Andrea says
Glad you like them Becky… I’m thinking of making the cinnamon version on Saturday morning!
Amy Martin says
I’m gonna try these, I do the same thing only using salsa & Monterey Jack cheese !
stephanie says
Can’t wait to try this. Now, if only I could find a recipe to make the same type of rolls from Texas Roadhouse…. 🙂
Jennifer says
Hi Stephanie,
I found a recipe on pinterest. I haven’t had the chance to try it, but they look spot on.
http://mysoulisthesky.blogspot.com/2011/08/texas-roadhouse-rolls.html
Andrea says
Yum, thanks for sharing this link Jennifer!
five4fivemeals says
The Texas Roadhouse rolls are criminal! They are so good. All the “fake” recipes for these rolls turn out dry and hard.
stephanie says
Tried the recipe last night, but didn’t have all the herbs. Just used parmesan cheese and garlic salt. Simply amazing!!
Thanks for the link to the TX roadhouse rolls – can’t wait to try them!
Debbie says
I love this!!! My son is having a few friends over for two nights for his B-day. I will be feeding
some big hungry teenage boys. I am going to do the sweet version for breakfast and the other for dinners! This will go so great with everything. I know their going to love it!
Brenda @ a farmgirl's dabbles says
I love these, Andrea – and I know my family would, too!
Carlen says
This is genius! I actually have a can of biscuits in my fridge that I’ve been wondering how to use!!
shelly says
Thanks for posting this recipe, will try it soon! We will be traveling with my husband soon. He does a lot of trade shows and we try to go to the driving ones with him. We homeschool so we take our books with us. We will be staying in a condo for 5 days and it will have a full kitchen. My question is this: We will be eating in to save money and I am trying to come up with easy meals that won’t require a lot of things to pack and bring with us. Breakfast and lunch are already planned easily but dinner is the area I need suggestions. Would you consider doing a post on this type of thing? Any help would be appreciated!
Christina says
Chelly – check out Andrea’s post on ‘Meal Planning, Shopping, & Cooking for 30.’ It’s got GREAT tips that can help you plan ahead and just downsize her recipes. I realize you don’t want to bring/pack a bunch, but a few dinners prepped ahead of time and frozen would pack easily enough. Good luck!
Andrea says
here’s a link to all my posts about meal planning — the post Christina is referring to is currently at the top of this page 🙂