Spicy Honey Butter Pull-Apart Garlic Bread (with Biscuit Dough)
Picture this: It’s game day, your kitchen smells like a garlicky paradise, and your guests are hovering around the oven waiting for this bread to come out. That’s exactly what happened when I first tested this Spicy Honey Butter Pull-Apart Garlic Bread.
I’ve always loved classic garlic bread, but let’s be real—it’s predictable. I wanted a version that would make people say, “Wait, what’s in this?!” Enter: honey for sweetness, chili flakes for heat, and crispy fried onions for crunch.
But here’s the kicker: I use canned biscuit dough to keep it effortless. Yes, the same dough that terrifies me with its explosive “POP” (more on my biscuit-can anxiety later!).
This recipe is foolproof, customizable, and guaranteed to steal the spotlight at any gathering. Let’s bake!
Why You’ll Love This Recipe
- 45 minutes start-to-finish (no kneading, no yeast!).
- Sweet, spicy, savory—all in one bite.
- Customizable: Swap cheeses, adjust spice levels, or add herbs.
- Kid-friendly (skip the chili flakes for little ones!).
Ingredients
(Serves 8)
- 1 can Pillsbury Grands Biscuits (keep chilled until use)
- ¼ cup melted unsalted butter
- 2 tbsp honey
- 1 tsp chili flakes (or ½ tsp for mild)
- 1 tbsp fresh minced garlic (or 1 tsp garlic powder)
- 1 cup shredded pepper jack cheese
- ½ cup grated parmesan cheese
- ¼ cup crispy fried onions
- Fresh parsley (optional garnish)
Step-by-Step Instructions
- Prep the Oven & Pan:
- Preheat oven to 375°F (190°C).
- Line a 9×5-inch loaf pan with parchment paper, letting excess hang over the edges for easy removal.
- Make the Spicy Honey Butter:
- In a small bowl, whisk together melted butter, honey, chili flakes, and garlic. Let sit for 5 minutes to infuse.
- Assemble the Bread:
- Open the biscuit can carefully (tap the edge with a spoon to reduce the “pop”!).
- Slice each biscuit horizontally into two circles.
- Brush both sides of each biscuit with the spicy honey butter.
- Layer biscuits in the pan:
- Sprinkle pepper jack cheese, parmesan, and fried onions between each buttered biscuit.
- Stack vertically, then place sideways in the pan.
- Bake to Perfection:
- Bake 25–30 minutes, until golden and the internal temperature reaches 190°F (88°C).
- Optional: Broil 1–2 minutes for extra crispiness (watch closely!).
- Serve & Enjoy:
- Let cool 5 minutes, then lift from the pan using the parchment paper.
- Drizzle with extra honey, garnish with parsley, and pull apart while warm!
Pro Tips for Success
- Chill the Dough: Cold biscuits are easier to slice and layer.
- Cheese Swap: Use mozzarella for maximum stretch or cheddar for sharpness.
- Make-Ahead: Assemble the bread, cover, and refrigerate overnight. Bake fresh before serving!
FAQ Section
Q: Can I use margarine instead of butter?
A: Stick with butter! Margarine can make the bread greasy and lacks that rich flavor.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 2 days. Reheat in the oven or air fryer to revive crispiness.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free biscuit dough and double-check cheese labels.
Serving Suggestions
Pair this bread with:
- Creamy Tomato Basil Soup (link to your soup recipe)
- Grilled Lemon Herb Chicken (link to a main dish)
- A crisp arugula salad with balsamic glaze.
Nutritional Info
Per serving (1/8th of loaf):
Calories: 290 | Carbs: 28g | Protein: 7g | Fat: 17g | Sugar: 6g
Nutrition is approximate and may vary by ingredients used.
Final Thoughts
This bread is my go-to when I need a quick, impressive appetizer. It’s the ultimate crowd-pleaser—my nieces even request it for birthday parties (sans chili flakes, of course!).
