Update details for Garlic Parmesan Pull Apart Bread.

diff --git a/recipes/savory/garlic_pull_apart_bread.mdwn b/recipes/savory/garlic_pull_apart_bread.mdwn
index 930f449e147661121df8cd406534ade5413b50ce..0d1b6e793579a2fce1bb2d64bd32e7aa3cca0ce2 100644 (file)
--- a/recipes/savory/garlic_pull_apart_bread.mdwn
+++ b/recipes/savory/garlic_pull_apart_bread.mdwn
@@ -1,13 +1,10 @@
 [[!meta title="Garlic Parmesan Pull-apart Bread"]]
 
-A simple recipe that produces tasty garlic parmesan pull-apart bread.
-
 2055 kcal/recipe
 
 ## Ingredients
 
-+ 1 can of refrigerated Grands biscuits (not the flaky layers kind)
-  [or equivalent generic version]
++ 1 16.3-oz can of refrigerated buttermilk biscuits
 + 4 tbsp butter (1/2 stick), melted
 + 3 cloves of garlic, minced
 + 1/2 c grated parmesan cheese
@@ -15,15 +12,17 @@ A simple recipe that produces tasty garlic parmesan pull-apart bread.
 
 ## Directions
 
-+ Preheat oven to 350°F
-+ Grease bundt pan with non-stick spray
-+ Cut biscuits into quarters
-+ In a bowl, toss all ingredients together
++ Preheat oven to 350 °F.
++ Grease bundt pan with non-stick spray.
++ Cut biscuits into quarters.
++ In a bowl, toss all ingredients together.
 + Place biscuit mixture in bundt pan, sprinkling any excess
-  ingredients on top
-+ Bake at 350°F for 20-22 minutes until golden brown
-+ Turn out on dish and enjoy
+  ingredients on top.
++ Bake at 350°F for 20-22 minutes until golden brown.
++ Turn out on dish and enjoy warm.
 
 ## Note
+Don't use "flakey layers" style biscuits.
+This recipe also makes good muffins. Cut biscuits into eighths, mix ingredients as usual, grease muffin tins, and fill pockets half-full.
 
 [[!tag garlic parmesan bread]]