I have often believed that the key to good garlic bread is all in having the courage to use an obscene amount of butter, and I stand by that belief. But in this case, it’s not just about the butter… it’s also about the cheese. A whole lot of cheese. This simple skillet bread uses a couple of kitchen shortcuts and a generous amount of garlic, butter, and cheese to make a pull-apart bread that’s soft but oh-so-cheesy and nearly impossible to stop snacking on.
I mean, just look at that stretchy cheese action! Hard to resist, right? And luckily it’s super easy to achieve. This doesn’t require any kneading or rising or actual bread-baking skills, since it relies on pre-fab refrigerated biscuit dough.
2 (16-ounce) tubes refrigerated buttermilk biscuits
1/2 cup (1 stick) salted butter, melted
1/2 teaspoon Italian seasoning
4 cloves garlic, minced
2 1/2 cups Monterey Jack cheese, grated
1/3 cup Parmesan cheese, freshly grated
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