I stole this recipe for Italian Herb Loaf from a cookbook called The Taste of Home Cookbook: Best Loved Recipes from Home Cooks Like You who stole it from Janet Allen from Sarasota, FL. This quick and easy to make bread is basically refrigerator biscuits, seasonings, butter and cheese. Biscuits are cut into quarters and placed on a baking sheet in a long loaf shape. Melted butter, shredded cheese and herbs are mixed together in a bowl. The butter mixture is brushed over the biscuit pieces. Baking in the oven until the biscuits are golden finishes this recipe. This bread is easy to make and uses a variety of herbs to flavor plain biscuits.
“Fresh herbs really belong anywhere you put them.” – Alex Guarnaschelli, American Chef (see more quotes in the Quotes tab)
Preheat oven to 375 F. Separate 1 tube (12 oz) refrigerated flaky buttermilk biscuits, cut each into quarters. Arrange into an 11-in. long loaf on a greased baking sheet.
In a small bowl combine 2 tbsp melted butter, 2 tbsp shredded Italian cheese, 1 tbsp dried minced onion, 2 tsp dried parsley flakes, 1 minced garlic clove, 1 tsp dried tarragon, 1 tsp minced chives, ½ tsp celery seed and ½ tsp dried oregano.
Stir to combine all ingredients together.
Brush herb mixture over loaf.
Bake 18 to 20 minutes or until golden brown.
Italian Herb Loaf
Ingredients
- 1 tube (12 oz) refrigerated flaky buttermilk biscuits
- 2 tbsp butter melted
- 2 tbsp shredded Italian cheese
- 1 tbsp dried minced onion
- 2 tsp dried parsley flakes
- 1 garlic clove minced
- 1 tsp dried tarragon
- 1 tsp minced chives
- ½ tsp celery seed
- ½ tsp dried oregano
Instructions
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Preheat oven to 375 F. Separate biscuits, cut each into quarters. Arrange into an 11-in. long loaf on a greased baking sheet. In a small bowl, combine remaining ingredients; brush over loaf.
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Bake 18 to 20 minutes or until golden brown.
Recipe Notes
I substitute dried basil for the tarragon, and Italian seasoning for the celery seed.