Bubble Bread

By
Pete Scherer
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Pete Scherer
Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene.
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Updated on 06/30/21
cheesy bubble bread

The Spruce / Pete Scherer 

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 8 to 10 servings
Yield: 1 pan
Nutrition Facts (per serving)
430 Calories
25g Fat
45g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 430
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 44%
Cholesterol 31mg 10%
Sodium 959mg 42%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 9g
Vitamin C 1mg 3%
Calcium 107mg 8%
Iron 3mg 15%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe is a crowd-pleasing appetizer. Dozens of miniature biscuits are snuggled together, coated in a generous dose of herbed garlic butter, and baked to golden perfection. Each bite-size biscuit is a little bubble of fresh-baked bliss, familiar and comforting, but also fun. If you're not cooking for a crowd, this recipe is easily cut in half and baked in a 9-inch pan for a family-sized weeknight side dish.

The little secret of this recipe is canned biscuits. They make this dish so simple and speedy that kids can help—they’ll love to form the mini rolls. You can certainly use other kinds of dough, like store-bought bread or pizza dough, but a huge advantage with the biscuits is that they come pre-portioned, easy to separate into all those little bubbles.

The process only has three basic steps: melt and infuse the butter, shape the rolls, then coat and bake. There’s no need for the dough to rise, so the whole recipe takes under an hour from start to finish—a treat for your schedule as well as your palate.

Ingredients

  • 4 ounces unsalted butter

  • 6 cloves garlic, finely chopped

  • 1/2 cup extra-virgin olive oil

  • 1 tablespoon dried oregano

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 2 (16-ounce) cans refrigerated homestyle biscuit dough

  • 1/2 cup low-moisture, part-skim shredded mozzarella

  • 1/2 cup grated Parmesan

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F. Set a small saucepan over medium heat and add butter and garlic. When butter has melted and foam has subsided, add olive oil, dried oregano, garlic powder, and salt. Stir to combine, then remove from heat.

  3. Pour half of the seasoned garlic butter into a 9 x 13-inch baking pan and use a pastry brush to thoroughly coat sides and bottom.

  4. Open cans of biscuit dough. Separate biscuits from one another, then use a pair of kitchen shears to cut each biscuit into four equal pieces. Gently roll each piece into a little ball. Place each ball into prepared pan in a single layer.

  5. Pour remaining garlic butter over balls of dough.

  6. Bake for about 20 minutes, or until entire surface of dough is lightly browned. The middle will take a little longer than the sides.

  7. Remove from oven. Top with shredded cheese, and Parmesan, then bake for 5 more minutes, or until cheese is melted with a few crispy edges. Serve immediately.

Flavor Variations

You don't have to use garlic. The basic combo of seasoned fat with a cheesy topping can go in many directions.

  • Cheddar and caramelized onion
  • Rosemary with asiago
  • Blue cheese and bacon
  • Pepperoni pizza (chopped pepperoni and mozzarella)