Here are my garlic bread bites, made with flaky biscuit dough and loaded with parmesan, garlic, butter, and fresh herbs for an easy appetizer or side dish that’s ready in about 20 minutes.
These little bites disappear so fast at my house that I’ve started making a double batch every time. They’re perfect for game day, dinner parties, or honestly just a random Tuesday when you need something warm and garlicky in your life.
Why You’ll Love These Garlic Bread Bites
- Ready in under 30 minutes – These garlic bread bites come together quickly using refrigerated biscuit dough, making them perfect for last-minute appetizers or side dishes.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the store-bought dough does the heavy lifting for you.
- Crowd-pleasing appetizer – The buttery, garlicky flavor with melted parmesan makes these bites disappear fast at parties, game days, or family dinners.
- Easy preparation – No complicated steps or special skills needed—just mix the butter and seasonings, coat the dough, and bake.
What Kind of Biscuit Dough Should I Use?
For this recipe, you’ll want to grab a tube of refrigerated biscuit dough from the grocery store – the kind that makes 8-10 biscuits and comes in those pop-open cans. Any brand will work here, whether it’s the store brand or a name brand like Pillsbury. You can use either the regular or flaky layers variety, though the flaky layers tend to give you a slightly better texture with more pull-apart appeal. If you prefer a lighter option, reduced-fat biscuit dough will also work just fine, though your garlic bites might be a bit less rich and buttery.
Options for Substitutions
These garlic bread bites are pretty forgiving when it comes to swaps:
- Refrigerated biscuit dough: This is the base of the recipe, so you’ll want to stick with it. However, you can use any brand or style – buttermilk, flaky layers, or even the grands size work fine. Just adjust your baking time if using larger biscuits.
- Butter: You can swap in margarine or even olive oil if needed, though butter gives the best flavor. If using olive oil, you might need slightly less – start with 3 tablespoons.
- Dried oregano: Italian seasoning makes a great substitute since it contains oregano plus other herbs. You can also use dried basil or thyme on their own.
- Garlic powder: Fresh minced garlic works too – use about 2-3 cloves mixed into the butter. Just note that fresh garlic can burn more easily, so keep an eye on them while baking.
- Parmesan cheese: Romano cheese or asiago are good alternatives with similar sharp, salty flavors. Pre-shredded or freshly grated both work fine.
- Chili flakes: Skip these entirely if you don’t like heat, or add a bit more if you want extra kick. Cayenne pepper works as a substitute, but use just a tiny pinch as it’s spicier.
Watch Out for These Mistakes While Baking
The biggest mistake when making garlic bread bites is skipping the muffin tin spray, which will leave you struggling to get the bites out in one piece – a generous coating of non-stick spray or butter makes all the difference.
Another common error is unevenly sized dough balls, so take an extra minute to weigh or eyeball them for consistency, which ensures they all bake at the same rate and come out golden at the same time.
Don’t add the garlic butter mixture while it’s too hot or melted, as softened (not liquid) butter sticks better to the dough and creates a more flavorful coating.
Finally, resist the urge to overbake these bites – pull them out when they’re just golden brown, since they’ll continue cooking slightly in the hot pan and can quickly go from perfect to dry.
What to Serve With Garlic Bread Bites?
These garlic bread bites are perfect for dipping into marinara sauce or your favorite pasta sauce – I always keep a bowl on the side for dunking. They also make a great side for any pasta dish like spaghetti and meatballs, fettuccine alfredo, or baked ziti. If you’re serving them as an appetizer, pair them with a Caesar salad or a simple caprese salad with fresh mozzarella and tomatoes. They’re also really good alongside soup, especially minestrone or Italian wedding soup, where you can use them to soak up all the broth.
Storage Instructions
Store: Keep leftover garlic bread bites in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. They’re best enjoyed fresh, but they’ll still taste great the next day!
Freeze: These freeze really well for up to 2 months. Let them cool completely, then store in a freezer-safe bag or container. You can pull out just a few whenever you need a quick snack or side.
Reheat: To bring back that fresh-baked taste, warm them in a 350°F oven for about 5-7 minutes until heated through. You can also use the microwave for about 15-20 seconds, but the oven will give you a better crispy outside.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 20 bites |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1150-1250
- Protein: 22-26 g
- Fat: 60-70 g
- Carbohydrates: 135-145 g
Ingredients
For the dough base:
- 12 oz biscuit dough (I use Pillsbury Grands for the best rise)
- 2/3 cup parmesan
For the seasoning mixture:
- 1/4 cup butter (unsalted, softened)
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp chili flakes
- 1/4 tsp black pepper
- 1/2 tsp lemon zest
For the garnish:
- Fresh basil (finely ribboned)
- Fresh parsley (chopped)
Step 1: Prepare the Garlic Butter Mixture
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp chili flakes
- 1/2 tsp lemon zest
In a small bowl, combine the softened butter with minced garlic, garlic powder, dried oregano, kosher salt, black pepper, chili flakes, and lemon zest.
Mix until well combined and the garlic is evenly distributed throughout the butter.
This mixture will be easier to work with if the butter is soft but not melted, so it spreads cleanly onto the dough.
Step 2: Shape the Biscuit Dough
- 12 oz biscuit dough
Preheat your oven to 400°F and spray a muffin tin with cooking spray.
Remove the biscuit dough from the package and cut each biscuit in half.
Roll each half between your palms into a smooth ball, then place each ball into a muffin cup.
I like to use Pillsbury Grands because they rise beautifully and create fluffy bites, but any refrigerated biscuit dough will work here.
Step 3: Top and Bake the Bites
- garlic butter mixture from Step 1
- 2/3 cup parmesan
Spoon about 1/2 teaspoon of the garlic butter mixture from Step 1 onto the top of each biscuit ball in the muffin tin.
Sprinkle each one generously with parmesan cheese—about 1 teaspoon per bite.
Bake for 10-14 minutes until the tops are golden brown and the biscuits have risen and are cooked through.
The cheese should be lightly browned and the butter melted into the biscuits.
Step 4: Finish and Serve
- Fresh basil
- Fresh parsley
Remove the baked garlic bread bites from the oven and let them cool in the tin for 2-3 minutes so they set slightly.
Gently remove them from the muffin cups and transfer to a serving plate.
Top each bite with a small pinch of fresh basil ribbons or chopped parsley for a fresh, herbaceous finish that brightens the rich garlic and cheese flavors.
Mouthwatering Garlic Bread Bites
Ingredients
For the dough base
- 12 oz biscuit dough (I use Pillsbury Grands for the best rise)
- 2/3 cup parmesan
For the seasoning mixture
- 1/4 cup butter (unsalted, softened)
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp chili flakes
- 1/4 tsp black pepper
- 1/2 tsp lemon zest
For the garnish
- Fresh basil (finely ribboned)
- Fresh parsley (chopped)
Instructions
- In a small bowl, combine the softened butter with minced garlic, garlic powder, dried oregano, kosher salt, black pepper, chili flakes, and lemon zest. Mix until well combined and the garlic is evenly distributed throughout the butter. This mixture will be easier to work with if the butter is soft but not melted, so it spreads cleanly onto the dough.
- Preheat your oven to 400°F and spray a muffin tin with cooking spray. Remove the biscuit dough from the package and cut each biscuit in half. Roll each half between your palms into a smooth ball, then place each ball into a muffin cup. I like to use Pillsbury Grands because they rise beautifully and create fluffy bites, but any refrigerated biscuit dough will work here.
- Spoon about 1/2 teaspoon of the garlic butter mixture from Step 1 onto the top of each biscuit ball in the muffin tin. Sprinkle each one generously with parmesan cheese—about 1 teaspoon per bite. Bake for 10-14 minutes until the tops are golden brown and the biscuits have risen and are cooked through. The cheese should be lightly browned and the butter melted into the biscuits.
- Remove the baked garlic bread bites from the oven and let them cool in the tin for 2-3 minutes so they set slightly. Gently remove them from the muffin cups and transfer to a serving plate. Top each bite with a small pinch of fresh basil ribbons or chopped parsley for a fresh, herbaceous finish that brightens the rich garlic and cheese flavors.
