Parmesan Pull Aparts

Parmesan Pull Aparts

This Parmesan pull apart bread is an amazingly delicious and eagerly anticipated table bread that greets you at the Tavern Kitchen and Bar.  What looks like simple Parmesan bread, lends a surprise as you pull off each piece to discover a green underside of various herbs and spices.  This is such an easy side to prepare for any meal and I love how it elevates the typical refrigerated biscuits into something teeming with flavor and intrigue.  Trust me, these will disappear from your tabletop quickly!!

Parmesan Pull Aparts
Adapted from Tavern Kitchen and Bar, St. Louis Chefs’ Recipes
Serves 4-6

2 TBSP minced parsley
1 tsp celery seed
1⁄4 tsp dried chili flakes
1 TBSP thyme leaves
1 tsp dried oregano
1 tsp minced garlic
1 Package refrigerated biscuits (e.g. Pillsbury Grands! Buttermilk)
1⁄4 c. unsalted butter
1⁄3 c. Parmesan cheese, grated

  • Preheat oven to 425 degrees.
  • In a small bowl, mix together the spices and garlic.  Set aside.
  • Cut each biscuit into sixths and set aside.
  • Melt butter between two miniature cast iron skillets (or a singular 8-inch cake pan or other similar sized pan(s)).   Evenly spread the seasonings over the melted butter and then top with the biscuit pieces, snugly fitting each piece into the pan (there may be some pieces leftover).
  • Top biscuits with grated parmesan cheese.
  • Bake for 10-14 minutes, until tops have browned.

4 thoughts on “Parmesan Pull Aparts

  1. This is definitely the only “bread” that I would ever order at a restaurant and it simply arrives :) It’s also always
    completely consumed!! Love’em!

  2. Will you share the size of mini cast iron pans you used please? Are they Lodge brand or other? So many of the mini cast iron seem too shallow. Thanks!

    • Absolutely – these are the 10-oz mini servers made by Lodge. So far, I’ve found they can pack a lot more in volume than would appear at first glance. Thanks for asking, hope that helps!

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