Cheesy Garlic Pull Apart Bread

This cheesy garlic pull apart bread is made with canned biscuits, buttery garlic seasoning, and tons of melty cheese between every layer. It's an easy appetizer or side dish that bakes up golden, gooey, and ready to share.

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Why You'll Love Cheesy Garlic Pull Apart Bread

leslie lambert, author of lamberts lately.

Guys, I LOVE the idea of a pull apart bread - but unless it's for my Cinnamon Rolls recipe, I'm just not making bread from scratch. Wouldn't be me.

So - I thought I'd figure out a shortcut recipe to make this Cheesy Garlic Pull-Apart Bread, and I must say - I think this one's a winner! It's pretty simple to make and absolutely loaded with cheesy, garlic-y, buttery flavor.

Canned biscuit shortcut

Easy prep work

Just 6 ingredients

Uses simple ingredients you can find at any grocery store

A fun change from regular garlic bread

Cheesy garlic butter tucked between every layer

This is a really fun recipe - hope you love it!

Ingredient Notes

Ingredients for cheesy garlic pull apart bread with butter, shredded cheese, herbs, and seasonings.

(See recipe card at the bottom of this post for exact ingredient measurements.)

Homestyle biscuit dough: Homestyle biscuits work well here because you can flatten and stack them without all those flaky layers separating.
Butter: Melted butter goes into the cheesy garlic mixture, with a little more brushed over the hot bread at the end.
Italian seasoning: This gives you a nice mix of herbs without having to measure out the different seasonings.
Garlic powder: It mixes right into the melted butter and spreads that garlic flavor throughout the bread. No mincing needed!
Cheddar cheese: Cheddar adds plenty of cheesy flavor without overpowering everything else.
Italian blend cheese: This gives the bread that gooey, melty texture you want in a pull-apart bread.

Additions & Substitutions

Add a little heat: Mix a pinch of crushed red pepper flakes into the garlic butter mixture.
Add fresh herbs: Sprinkle chopped parsley over the bread right before serving.
Change up the cheese: Try swapping part of the cheese for another good melting cheese that you like.
Add Parmesan: Sprinkle a little grated Parmesan over the top along with the reserved cheese for even more cheesy flavor.

How to Make Cheesy Garlic Pull Apart Bread

Mixing shredded cheese and garlic in a glass bowl for cheesy garlic pull apart bread.

Spreading cheesy butter mixture over flattened biscuit dough.

Preheat the oven to 375°F. Lightly grease a 9x5" loaf pan with nonstick cooking spray.
Make the cheese mixture. Combine the cheddar and Italian blend cheese, then set aside ½ cup for the top. Stir the remaining cheese together with 4 tablespoons melted butter, Italian seasoning, and garlic powder.
Flatten and fill the biscuits. Separate the biscuits and roll or press each one to about ¼" thick. Spread some of the cheese mixture over each biscuit as you stack them on top of one another.

Unbaked cheesy garlic pull apart bread in a glass baking dish.

Cheesy garlic pull apart bread with golden crust on a wooden board.

Arrange the bread. Carefully turn the biscuit stack sideways and place it in the prepared loaf pan. Sprinkle the reserved cheese over the top.
Bake. Bake for 25-28 minutes, until the biscuits are puffed and cooked through. Broil for the final 3-4 minutes, watching closely, until the top is golden brown.
Finish with butter. Melt the remaining 2 tablespoons butter, brush it over the hot bread, and serve warm.

What to Serve With Cheesy Garlic Pull Apart Bread

This bread is so easy to work into all kinds of meals. You can serve it with spaghetti, Tik Tok pasta, Marry Me Chicken, or just about any pasta dish when you want something a little more fun than regular garlic bread.

It's also really good with soup. Tomato soup is an obvious choice, but it would work with vegetable soup, lasagna soup, or a big bowl of chili too.

For an appetizer, set the whole loaf out while it's warm and put marinara or pizza sauce on the side. Everyone can just pull off a piece as they want one. It would also fit right into a game day spread with wings, dips, meatballs, or other easy finger foods.

Cheesy garlic pull apart bread with golden crust and gooey cheese inside.

Leftovers & Storage

Storage: Let the bread cool, then transfer any leftovers to an airtight container and keep them in the refrigerator. I'd enjoy this one within 2-3 days of baking it for best results.

Reheating: For the best texture, reheat the bread in the oven or air fryer until warmed through. Those methods help bring back a little of that just-baked texture. The microwave works too when you just need something quick, but the biscuits will be softer.

Make Ahead Tips

Since this recipe uses refrigerated biscuit dough, I'd assemble this bread shortly before you're ready to bake it.

The easiest option is to measure the seasonings, mix the cheeses, and have everything ready to go. Then flatten, fill, and stack the biscuits shortly before you're ready to bake - that still cuts down on the prep without risking a change in the dough's texture.

Leslie's Helpful Tips & Tricks

Use homestyle canned biscuits. They're easier to flatten and stack than flaky-style biscuits, which can separate into layers while you're working with them.
Use a mix of cheddar and Italian blend cheese. Cheddar adds more flavor, while the Italian blend melts really well between the biscuit layers.
Flatten the biscuits evenly. Try to get them all about the same thickness so they bake at the same rate. You're aiming for around ¼" thick - about the thickness of 4 stacked quarters.
Don't overfill the layers. Spread the cheese mixture across each biscuit instead of piling it in the middle, which can make the stack harder to handle.
Set aside some cheese for the top. This gives you that bubbly, cheesy look you get after baking.
Check the center before taking it out of the oven. The top can look done while the middle is still doughy. If needed, loosely cover the top with foil and keep baking until the center is cooked through.
Serve it warm. The biscuits are softest and the cheese is at its gooey best right out of the oven.

FAQs

Use a 9x5" loaf pan for this recipe. The pan size matters because packing the biscuits too tightly can make the center take longer to bake, while a pan that's too large won't hold the stacked layers together as well.

Yes, but I'd make two separate loaves instead of putting twice as much dough into one pan. Overcrowding the pan can leave you with a browned top and biscuit dough that still isn't cooked through in the center.

Sure, I did! Pre-shredded cheese makes this recipe even easier and works just fine, but freshly shredded cheese generally melts a little smoother because bagged cheese usually has an anti-caking coating.

A light coating of nonstick cooking spray is a good idea, especially if your loaf pan isn't naturally nonstick. There's plenty of melted cheese in this bread, and greasing the pan makes both serving and cleanup easier.

Too much filling can make the biscuit layers slippery. Spread an even layer over each biscuit rather than piling the cheese mixture in the center, and make sure to keep the dough cool while you're assembling the stack.

A little melted cheese escaping around the edges is totally normal - and those crispy cheesy bits are pretty good. If a lot of the filling is running out, though, you may be putting too much between the biscuit layers.

Yes, you can freeze the baked and cooled bread for later. Wrap it well, freeze it in an airtight container or freezer bag, then thaw and reheat until warmed through.

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I hope you love this easy cheesy bread! If you give the recipe a try, make sure to tell us what you think in the comments below.