What’s better than pull-apart bread? Individual pull-apart bread. Because nothing is worse than waiting behind someone to “pull-apart” their piece while you wait, and then made worse when they’re pulling it apart and discarding pieces to get to that one piece that’s heavily packed with all the goodies.
Ah-hem, that would be me. The person, or persons (who’s counting), waiting—the rest of the family.
Well, problem solved with these individual servings. Or almost. Now we all stand there at the counter hunched over a hot pan, racing to grab the most robust one. I might have an unfair advantage, because I have a longer reach.
But guess who the winner usually is? Cole. That’s Cole with some assistance from Naomi, who happens to have teflon fingers that can withstand a higher heat than any of my digits and because of that, can always reach for them pretty much hot out of the oven.
How is it that the cook loses? I guess, it’s a little payback for my usual pull-apart modus operandi—or at least, that’s what I’m letting the family think.
So when you get to making this, keep them individual like you see here, or you can assemble loaf-style like the Cheesy Garlic Pull-Apart Bread found here or the Philly Cheese Steak Pull-Apart Bread from here.
But I’m so glad that I couldn’t.
- 1 14 oz. Pillsbury Grand Biscuit
- 2 cups American Cheese
- 2 cups cooked ground beef
- 24 onion rings
- 12 cooked bacon strips
- Preparation: Line tin with muffin liners. Heat oven to 350 degrees F.
- Assemble: Divide each biscuit and fillet each one in half. Place on biscuit slice down and layer with cheese, 1 teaspoon of ground beef, an onion ring, and bacon. Repeat one more time and finish layering by bookending the stack with a biscuit layer. Transfer stack to lined well. Repeat stacks until wells are filled.