Ingredients
- 2 cans refrigerated biscuits
- 1 cup (2 sticks) butter, melted
- 2 cups mozzarella cheese, diced or shredded
- ¾ cup diced green chile (Hatch or fire-roasted recommended)
- 1–2 cloves garlic, minced (optional, for garlic butter)
- Bundt pan or 9×13-inch baking dish
Instructions
- Preheat the oven: Set to 350°F (175°C) and generously grease your bundt pan or baking dish.
- Prepare the biscuits: Cut each biscuit into 6–8 small pieces.
- Make garlic butter: Combine melted butter with minced garlic (optional).
- Coat and layer: Dip each biscuit piece into the melted butter, then layer them in the prepared pan, sprinkling mozzarella cheese and diced green chile evenly between layers.
- Bake: Place in the oven and bake for 20–25 minutes, or until golden brown and cooked through in the center.
- Cool slightly and serve: Let the bread cool for 5 minutes, then invert onto a serving plate or serve straight from the pan. Best enjoyed warm and fresh from the oven.