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
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.