If you love a fresh garlic bread that is hot, moist and flavorful this is a perfect recipe for you and it is super easy. This is perfect with all of your italian dishes or salad entree’s 


You will need a bundt cake pan (angel food cake pan)

  • 2    Cans Pillsbury Refrigerated Grands Biscuits
  • 1    8oz Package Monterey Jack Cheese Shredded
  • 1/2 Cup Parmesan or Romano Cheese Grated
  • 1    Cup of Butter Melted
  • 5    Cloves of Crushed Garlic
  • 3    tsp of Italian Seasoning
  • 4   TBSP of Cold Butter


  1. Preheat your oven to 350*
  2. Take your 2 TBSP of cold butter and spread it evenly around your entire bundt cake pan including right up the middle flute to the pan
  3. Melt your butter in a bowl and add your crushed garlic, italian seasoning and parmesan or romano grated cheese, mixing it well with a fork
  4. Open your biscuits and separate them
  5. Cut each biscuit in half
  6. Dip each biscuit half into your butter mixture and layer unevenly around your pan
  7. After each single layer of biscuits liberally cover your biscuits with your shredded cheese, continuing this between every layer, should be 3 layers all together
  8. After all of he biscuits are done, take any extra butter mixture and pour it evenly over the top of the biscuits and any extra cheese can also be spread across the top of the rolls
  9. Bake in your preheated oven for 20-25 minutes or until the top is browned
  10. Put a large plate or round platter on top of the bundt cake pan and flip over allowing the bread to fall onto the plate


Enjoy 🙂


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