3 Ingredient Buttery Blue Cheese Pull-Apart Bread
There's not a more comforting food than buttery, cheesy, warm and soft bread! This recipe from my favorite food blog Half Baked Harvest is one of the easiest (and tastiest) appetizers you can make! I guarantee every bite of it will be eaten up too (you may want to make two if you have a larger crowd)! All you need is a can of biscuits, a stick of butter, and 4 ounces of crumbled blue cheese. If you don't like blue cheese this is also amazing with goat cheese or Parmesan cheese.
Start by preheating your oven to 375 degrees. Melt your butter inside a pie dish or similar sized baking dish. You can either melt it in the microwave right in the dish or melt it on the stove top and pour it into the dish after.
Open your can of biscuits and cut each biscuit into quarters. Just about any kind of biscuits you like will work, I chose flaky buttermilk this time.
Dip each piece of biscuit in the butter, coating thoroughly, then lay it in the pie plate. You will line the edges first and slowly begin filling up the plate with biscuits.
You will feel like there is a lot of butter left in there once you get all your biscuits in, but I promise it will start soaking in once the biscuits start baking and expanding. Now you can add you cheese and spices (if you wish!). I always like to add extra seasonings to recipes so I added a sprinkle of parsley and garlic pepper on top of the biscuits before adding the cheese.
Sprinkle 4 ounces of crumbled blue cheese over all the biscuits. Bake at 375 for 10-15 minutes until lightly golden brown on the top.
These are best served warm right out of the oven and they won't last long! The inside of the biscuits are still super soft and doughy and overflowing with buttery, cheesy flavor! The edges of the biscuits are a little crunchy but still super buttery and flavorful. Any recipe that uses all that butter is a winner in my book! This is a perfect appetizer or side for pasta dishes or salads AND you can whip it up in less than 30 minutes!
xoxo
Emily
