We looked through it after school and decided to make this bread, which turned out to be delicious. I have to say we only used 2 cans of biscuits and scaled it back a bit, because it seemed like such a large recipe.
1/4 cup butter
1 clove garlic
3 7.5 oz cans refrigerated biscuits
1 cup shredded Italian cheese mix
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Preheat oven to 350 degrees. Grease a tube pan or a Bundt pan. (My oven was on 400 degrees because I was cooking chicken at that temperature. I, of course, lessened the time. The directions on the cans of biscuits called for 400 degrees anyway).
Melt the butter in a small saucepan over medium heat. Use a garlic press to squeeze the garlic into the warm butter. (OK, I melted the butter in the microwave and put some of that jar garlic in it).
Separate the biscuits. Brush a third of the biscuits with garlic butter. Cover the bottom of the pan with the buttered biscuits. Sprinkle a third of the herbs and a third of the cheese over the biscuits. (I wasn't going to buy $9 worth of fresh herbs at the grocery store, so we used dried in smaller quantities. It would be great if you had these growing in your yard).
Butter half of the remaining biscuits and place them in the pan. Sprinkle herbs and cheese over the second layer. Brush the rest of the biscuits with garlic butter and put them in the pan. Top the biscuits with the remaining herbs and cheese.
Bake for about 35 minutes. The top of the bread should be golden brown. Cool on a cooling rack for about 10 minutes.
Turn the pan over on a plate. Tap the bottom to loosen the bread from the pan. Serve the bread while it's warm.
I forgot to take a picture of ours fresh from the oven, but here's a picture with the damage we did:
