Breakaway Vegetable Bread

Pull-apart breads are the ultimate crowd-pleaser, and this one packs savory flavor into every buttery bite. Quartered buttermilk biscuits get dipped in melted butter and layered in a Bundt pan with crumbled bacon, grated Parmesan, chopped onion, and green bell pepper.

The Bundt pan shape is what makes this work. As the biscuit pieces bake, they puff and fuse just enough to hold the ring together, but pull apart easily by hand. The butter soaks into every crevice, crisping the edges while keeping the inside soft.

Cook the bacon until truly crisp before crumbling it in. Limp bacon steams in the oven and won’t give you that salty crunch you want against the pillowy biscuit dough.

Chef Tips

• Grease the Bundt pan well, including the center tube. Cheese and butter will stick if you don’t.
• Chop the onion and green pepper finely so they distribute evenly between layers.
• Let the bread cool in the pan for 5 minutes, then invert onto a plate. It slides out clean.
• Serve warm. This bread is best straight from the oven when the cheese is still melty.

Variations

• Add diced jalapeño for a spicy kick.
• Swap Parmesan for sharp cheddar or pepper jack for a gooier pull-apart.
• Stir Italian seasoning or garlic powder into the melted butter before dipping.