Ingredients:
3 cups fontina cheese, shredded
7 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
1/2 cup unsalted butter, melted, plus more for Bundt pan
2 16 ounce cans of refrigerated buttermilk biscuits
olive oil and flaky salt for serving
Preheat oven to 375°. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Please melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball. Dip bowls in butter, then transfer to cheese mixture, rolling to coat. Transfer biscuits to this lightly greased bundt pan, overlapping slightly.
Bake until golden brown, 23 to 25 minutes. Let bread cool for five minutes before removing from pan. Just before serving, drizzle with oil and top with flake salt.
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