Biscuits are great, but pull-apart biscuits are better. While there’s nothing wrong with the classic individually baked canned biscuits, or even crescent rolls, they're a little predictable. Consider making room for a twist with this unconventional path to dinner bread bliss. Premade biscuit dough provides a base for this easy-to-tear loaf, and it's almost a sure bet that your family will thank you.
- 1. There’s no need to butter the loaf pan because the dough has plenty of fat.
- 2. Pop a can of your favorite store-bought biscuits and load each biscuit on its side into a loaf pan.
- 3. Stack them next to each other so they stand up, but give them a little room to expand.
- 4. Bake at 325ºF for 35 minutes, or until nicely brown on top. To prevent taking the loaf out too soon, press in the middle. It should feel firm and not squishy underneath. If you have a probe thermometer, stick it through one of the folds in the center and make sure the temperature is at least 190ºF. If you’re old-fashioned, stick a toothpick in the center and make sure it comes out clean.
- 5. Allow the loaf to cool for a couple of minutes in the pan before you turn it out.
