Biscuit dough really is a quick bread. There’s no yeast involved, and you don’t have to wait around to let it rise. This pull-apart bread is light, tender and a bit crusty on the edges - just like a good biscuit should be. It doesn’t take a lot of skill, so it’s a good recipe even for novice cooks to master. I serve this with a hearty salad along with marinara sauce on the side for dipping. It’s great with saucy pasta dishes, too. You can make the dough the night before and refrigerate. Then roll it out, follow the rest of the steps, and pop in the oven a half hour before dinner.
Prep Time: 25 minutes Baking Time: 20-22 minutes Total Time: 1 hour
Makes 14 slices
Chadwick’s Check List
- Use a standard size loaf pan
- This recipe uses a biscuit baking trick; the oven temperature is pre-heated to 375°F, but gets turned up to 400°F just before the bread goes in the oven
- Make sure you use grated parmesan rather than shredded; you want the cheese to blend with the dough as it is baking rather than melt
- 1 stick unsalted butter, divided
- 1 teaspoon dried chives
- 1 teaspoon dried parsley flakes
- 4 cloves garlic, finely chopped
- 2 cups all-purpose flour
- ⅓ cup grated parmesan + 1 tablespoon
- 1¼ tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- 1 cup very cold whole Greek yogurt
- ⅓ cup very cold whole milk or water + 1-2 tablespoons more if needed
Preheat the oven to 375°F. Place the rack in the center of the oven.
Rub the end of a half stick of butter along the insides of a loaf pan. Line the loaf pan with parchment paper. Drop the rest of the stick in a small saucepan. Turn the heat to medium and let melt and start to foam. Stir in the garlic, chives and parsley. Turn the heat down to low and let simmer for 5 minutes. Take off the heat and set aside.
In a large mixing bowl, add the flour and parmesan. Whisk together. Add the baking powder, baking soda and garlic salt. Whisk well.
Place the yogurt in a medium-size measuring cup and add the milk or water. Stir to fully combine. Set aside.
Grate the second half of the butter stick along the large holes of a box grater. Place the grated butter into the dry mix. Gently shake the butter pieces with your fingers to break them up and disperse evenly in the flour. Make a well in the mixture. Add the thinned Greek yogurt. Using a heavy wooden spoon, mix the ingredients until the dough just comes together. Mix in cold milk or water one tablespoon at a time if the mixture is too dry.
Lightly dust a clean surface with flour. Turn the dough out onto it. Using a rolling pin, roll out into an 8-inch x 16-inch rectangle about ½-inch thick. Fold the dough in half from the right side to the left. Roll it out into the rectangle again to ½-inch thick. Repeat the folding and rolling out 5 more times, alternating left to right. You will make 6 complete folds.
Brush the dough with the garlic-herb butter with a pastry brush. Using a sharp chef’s knife, cut the dough down the center longways, then into four equal pieces. You will have 8 same size pieces of dough. Fold each piece in half and place into the loaf pan, lining them up against each other.
Brush the top with the melted butter mixture (reserve a tablespoon for the end). Sprinkle the top with the remaining tablespoon of parmesan.
Turn oven up to 400°F. Place the loaf pan in the oven. Bake for 20-22 minutes until golden and crusty on top and the center is plump and fully baked. Brush with the remainder of the butter mix. Let rest for 10 minutes before serving. Remove from the pan. Serve.
Chadwick Change Ups
- Add very thin, half-moon slices of lemon or cured black olives to the dough before cutting and folding
- Stir in chopped fresh rosemary to the butter; sprinkle some on top before baking
- Layer on a cup of halved cherry tomatoes after brushing on the butter mixture
- Use grated asiago or pecorino cheese instead of parmesan