Prep your pan and oven. Preheat the oven to 350°F (175°C). Generously grease a bundt pan with nonstick spray or softened butter so the bread releases easily.

Melt the butter and build the flavor. In a small saucepan or microwave-safe bowl, melt the butter. Stir in minced garlic, Italian seasoning, salt, pepper, red pepper flakes (if using), and parsley. Let it sit 2–3 minutes so the garlic perfumes the butter.

Cut the dough. Open the biscuit cans and cut each biscuit into quarters. You’ll have bite-size pieces that bake evenly and pull apart easily.

Coat with garlic butter. Place the dough pieces in a large bowl. Pour the garlic butter over the top and toss to coat every piece. Sprinkle in the Parmesan and toss again so it clings to the buttery dough.

Layer in the pan. Arrange half the dough in the bundt pan, spreading the pieces evenly. Add a pinch of extra Parmesan if you like. Layer in the remaining dough and press down lightly to eliminate large gaps.

Bake. Bake for 30–35 minutes, until the top is deep golden brown and the center feels set. If the top browns too quickly, tent with foil for the last 10 minutes.

Rest and release. Let the bread rest in the pan for 5–7 minutes. Run a butter knife around the edges, then invert onto a serving plate. Sprinkle with extra parsley and Parmesan for a fresh finish.

Serve warm. Serve immediately while it’s hot and pull-apart tender. Add a side of warm marinara or ranch if you want a dip.