Recipe: Lipton Soup Mix Pull Apart Bread (with cinnamon sweet bread variation) (using refrigerated biscuit dough)

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LIPTON SOUP MIX PULL-APART BREAD

2 packages, 10 count each, refrigerator biscuits
2 sticks (1 cup) butter, melted
1 packet dry onion soup mix (optional)

Preheat oven at 375 degrees F. Grease a ring pan, Bundt pan or angel-food-type pan well.

Using clean scissors, cut each biscuit into four pieces. Dip each piece in melted butter, then in the onion soup mix, and arrange in the baking pan.

Top with remaining butter; save soup mix for another batch. The pan should be no more than two-thirds full.

Bake at 375 degrees until puffy, brown and done through. Let stand 3 to 4 minutes, then turn out onto a flat plate.

VARIATION:

CINNAMON SWEET ROLLS:
To create a sweet, pull-apart bread for breakfast, omit the soup mix and dip pieces in cinnamon-sugar instead.