Pull-apart biscuits are fantastic.
Plus, peeling a hunk of biscuit off of a larger mass is thoroughly satisfying.
Using canned biscuit dough is the easiest because the biscuits are already shaped.
Stack them next to each other so they stand up, but give them a little room to expand.
I shifted them into a slight stagger.
Then bake the entire loaf.
I reduced the temperature to 325F and ended up baking them for 35 minutes.
The dough browned nicely over the top and became attractively crusty.
Be careful not to take the loaf out too early or the middle will be raw.
If you have perforations, just pinch them shut.
You dont need to pack it tightly because theyll expand, but you dont want them to fall over.
Bake the loaf at 350F for 30 minutes.
As with the biscuit loaf, look for a burnished brown exterior.
If you use a toothpick, double-check it comes out clean with no gooey dough attached.
Allow the loaf to cool for a couple minutes in the pan before you turn it out.
Serve the entire loaf in a basket for dinner or on a plate to show off your creativity.
Before you pass the bread, double-check to tear off a hunk of biscuit for yourself.
It’ll go fast.
