Lemon Pull-Apart Bread

Wow...this was awesome. Seriously loved it!

The original recipe has you making your own dough. Not that big a deal, but this lazy girl opted to use biscuits instead. I wanted Pillsbury regular 'ol biscuits (not Grands or anything too big), but they were out, so I bought the Publiix brand. I cut each biscuit in half and rolled each half into a ball, giving me 20 balls.

Now, because I used smaller biscuits (and only one tube), my finished product was smaller. The above photo is taken on a salad plate, just to give you some idea of size. I cooked it in a smaller round glass dish, not a pie plate (it was too big). This ended up working out for me though since I was eating this by myself.

If you make it the way I did (using the directions below), you'll get about 2 servings. If you want a larger finished product, just double all the ingredients using two rolls of biscuits, or try using a large container of Grands biscuits...since they're bigger they'll probably puff up quite a bit more.

Oh, and I preferred how the top looked, so when it came out of the oven and I turned it over onto a plate, I then turned it over again onto another plate so the original top was facing up...just looked nicer in my opinion.

Either way, however you choose to make it, a smaller one, a larger one, regular biscuits, Grands biscuits, you really can't go wrong. If you don't have enough dough balls to fit in a 9" pie dish (which is what happened to me), then just transfer them to a smaller dish...no worries.

This was an excellent recipe though, and one that I highly recommend trying if you're a lemon fan. It was absolutely divine with a hot cup of tea!

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'Lemon Pull-Apart Bread'

Source: Adapted from Mennonite Girls Can Cook

Ingredients

1/2 cup sugar

1/2 cup chopped nuts, I used pecans

2 tablespoons butter, melted

2 teaspoons grated lemon peel

1 container of biscuits (9.5 oz) (I used Publix brand which had 10 biscuits per container. You can use any type, but just know that biscuits like Grands! will make the finished dish a bit larger.)

Glaze:

1 cup  sugar

2 tablespoons lemon juice

Directions

1. Heat oven to 400.

2. Cut each biscuit in half and roll halves into a ball, ending with 20 biscuit balls (use more or less biscuits depending on how large you want to make this).

3. Combine first four ingredients in a large zip-lock bag. Place biscuit balls in the bag and shake until covered.

4. If using Grands biscuits, place in a greased 9' round pie pan (if using regular biscuits, place in a smaller round glass baking dish) and sprinkle any remaining sugar mixture over top op the biscuits. Bake for 20 to 25 minutes until golden brown.

5. Invert immediately on a plate. (I then inverted it again onto a serving plate because I preferred how the top looked).

6. Allow 5-10 minutes to cool. Meanwhile prepare glaze and drizzle over biscuits before serving.

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