This melt-in-your-mouth bread is a cinch to whip up, thanks to refrigerated biscuit dough.
- 1 16.3-oz. can refrigerated biscuits
- 1/2 stick butter melted
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1 1/2 c. shredded cheddar cheese
Heatovento 350 degrees Fahrenheit. Remove biscuits from can; cut into 1-inch pieces. In bowl, combine dough cubes, butter, thyme, and rosemary; toss to coat. Arrange half the dough in a greased 9-inch Bundt pan. Sprinkle with half the cheese. Top with remaining dough and sprinkle with remaining cheese. Bake 20 min.
Per serving: Cal. 306 Pro. 9g Carb. 23g Fiber 0g Sug. 0g Chol. 38mg Sod. 692mg Total fat: 20g Sat. 10g Trans. 0g