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LEMON-POPPY SEED PULL-APART BREAD

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PLEASE NOTE: This is not a sponsored post. I have no affiliation with Pillsbury or any of the products shared in the post. I’m just a fan.

INGREDIENTS NEEDED (SEE FULL RECIPE BELOW AT BOTTOM OF POST)

    • 8 count can of refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (16.3 ounce can)

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  • 2/3 cup granulated sugar
  • 1 Tablespoon poppy seed
  • 1 large lemon (1 Tablespoon of lemon zest/peel for the bread, and 1–2 Tablespoons fresh lemon juice for the glaze)
  • 3 Tablespoons PLUS 1 1/2 teaspoons butter (3 Tablespoons melted butter for brushing the biscuits and 1 1/2 teaspoons butter at room temperature for making the glaze)
  • 1 Tablespoon cream cheese, softened at room temperature (I use regular, full fat)
  • 1/2 cup powdered sugar

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This is a two photo collage. The top photo shows the ingredients for the bread on a kitchen counter - bag of powdered sugar, a container of poppy seeds, a bag of granulated sugar, stick of butter, can of biscuits, box of cream cheese and a lemon. The bottom photo shows the bread after balking, ready to serve.

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