Savory Monkey Bread is quick and easy, thanks to refrigerated biscuits that are dipped in garlic butter and coated in herbs and cheese for a ring of rolls that are as festive as they are delicious!
I first shared this gorgeous Savory Monkey Bread recipe back in 2013, inspired by a Food Network tweet that stopped me mid-scroll.
Upon discovering the original recipe back then, I decided to make a few changes:
(1.) Instead of drizzling the layers with olive oil, I rolled each biscuit piece in butter, since that's how I'd always made sweet versions of monkey bread. And since I'm a fan of garlic, I decided to lace that butter with some garlic salt.
And (2.), instead of using refrigerated breadsticks, I uesd my favorite refrigerated biscuits, of which I already happened to have two cans in the fridge.
Any old refrigerated biscuit or bread dough should work, but I'm partial to Immaculate Baking Company biscuits, because their ingredients are natural and straightforward.
I used two 16-ounce cans of jumbo buttermilk biscuits (one happened to be the flaky buttermilk variety and the other was regular buttermilk, but they worked equally well), and that seemed to be the perfect amount.
I'm happy to report that my Savory Monkey Bread turned out fabulous!
What's extra fun about this recipe is that it's so customizable. I rolled some of my biscuits in fresh parsley and fresh dill.
I also chose to use chopped almonds, shredded cheddar cheese, and grated Parmesan (mixed with some paprika for a deeper color).
Don't you think this combo of herbs and cheeses makes for monkey bread with great flavor and eye appeal?
Variations
If you're up for experimenting, I can think of a few yummy variations of this recipe...
- A combo of oregano, parsley, and Parmesan would be yummy to accompany an Italian meal.
- A combo of cilantro, Monterrey jack, and taco seasoning would make for a nice a Mexican theme.
You can choose to mix your cheese and herbs and then coat each biscuit ball with the same mixture.
Or you can keep all of the coatings separate and alternate your biscuits, like I did here today.
Do keep in mind that some herbs and spices are stronger than others. The dill I used in my variation was a bit overpowering, but my family loves dill so it didn't bother us at all (in fact, my boys fought over the dill-covered rolls). But something like rosemary would fall under the umbrella of a little bit goes a long way.
A Note on the Herbs
Dried herbs are about three times more potent than fresh. So I don't think I'd roll a ball of dough in straight dried herbs. However, I would consider stirring a sprinkle of dried herbs into grated Parmesan (for example) and then coating a dough ball in that.
Also, some herbs -- such as basil -- are more delicate than others and may darken in the oven. This recipe has been tested using fresh parsley and fresh dill, so exercise your own discretion when experimenting with other herbs. 🙂
Tips & Tricks
Make sure you use a nonstick Bundt pan that has been well-greased with butter or coated down with a thick layer of cooking spray.
And then, before overturning your monkey bread, you might want to run a thin, soft rubber spatula around the edges and down the sides to make sure there aren't any spots of sticking cheese.
Additionally, the bread at the top, open side of the pan ends up being the prettiest part. So after you flip the bread out onto a plate, flip it one more time onto your serving platter.
There you have it! A fun, festive take on dinner rolls that will liven up your holiday table, from Thanksgiving to Christmas to Easter. This Savory Monkey Bread is sure to garner oohs and ahhs, and your dinner guests will never believe how quick and easy it is to make...meaning, of course, that you are under no obligation to tell them. 😉
More Tasty Bread Recipes
- Bacon Cheeseburger Monkey Bread
- The Very BEST Homemade Whole Wheat Dinner Rolls
- Quick & Easy Garlic Rosemary Cloverleaf Dinner Rolls
- The Very BEST Whole Wheat Bread
Savory Monkey Bread
Ingredients
- 2 (16-ounce) cans jumbo refrigerated buttermilk biscuits
- ¼ cup (½ stick) butter, melted
- ½ teaspoon garlic salt
- 5 or so different fresh chopped herbs and/or grated cheeses (for coatings), RECOMMENDED: fresh chopped parsley, fresh chopped dill, chopped slivered almonds, grated Parmesan, and shredded cheddar
Instructions
- Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
- Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
- Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
- Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.
Notes
Adapted from Food Network.
Originally published November 11, 2013.
ilze
Could I make this in an air fryer? At what temperature and how long would you suggest?
Samantha Skaggs
I'm sorry I can't advise, but I haven't tested this recipe in an air fryer.
Breann
I usually don't comment on recipes, because I don't follow them very well and I don't feel that it's my place to talk about changes that I made to someone's recipe. I'm going to today though because I really liked your recipe and think somebody else might benefit from my tweaks. After cutting the biscuits, I flattened them and added some Boursin cheese to the middle (but cream cheese would work too) before making them into balls. I mixed my medium grated Parmesan with dried dill and dried chives to coat the balls and it worked really well. I was in a hurry and couldn't find my bundt pans, so I did it in a 9 x 13 glass pan. They covered the bottom and it was easy to take to a pot luck. Thank you very much for the recipe! I definitely be making these again and sharing it with others! 😊
Kimberly
The herbs dont burn?
Samantha Skaggs
Hi Kimberly! Some herbs (like basil) are more delicate than others. But using parsley and dill, my herbs have never burned...the photos show the bread straight out of the oven, with no extra herbs added after baking. If you're worried, however, you could position your oven rack slightly lower than center and watch the bread closely towards the end of the baking time. Lay a sheet of foil over the top if you feel like it's darkening too much or too quickly. Hope that helps! 🙂
Kalyani
hey Samantha:
I made these wholewheat and with some other changes. Thanks for a yum recipe 🙂 Shall link back to your post soon from my blog. You have a lovely space, here !
Cheers
Kalyani
Samantha at Five Heart Home
Glad you enjoyed these, Kalyani! 🙂
Emily
This is SO beautiful and looks even yummier than it's beauty!
I was curious - do you think they would bake in a mini bundt pan?
Obviously, it wouldn't have the neat wreath pull apart factor. But my Aunt gave me a mini bundt pan last year with autumnal shapes, I'd like to bring a savory quick bread.
Thoughts? Ideas? suggestions?
Samantha at Five Heart Home
Hi Emily! I bet you could adapt this recipe to a mini bundt pan. I would just be prepared to watch it carefully and potentially reduce the baking time so that the bread doesn't overcook. Hope that helps...enjoy!
Jules
In Australia, we don't have any products that are the same as refrigerated biscuits. How would you make them from scratch?
Samantha at Five Heart Home
Hi Jules! I know that sweet monkey bread can be made out of from-scratch yeast dough. So to make this without refrigerated biscuits, I would probably first Google a from-scratch monkey bread recipe. But instead of making a sweet, sticky, caramel sauce, I would roll the dough balls in herbs and cheese as directed in this recipe. I'd then bake according to the yeast dough monkey bread recipe that you find, watching the top carefully and coverint with foil if the herbs/cheese start to darken too much. Hope that helps and good luck! 🙂
Jason
I assume, in the UK, these are just a savoury scone mixture?
Riz @ Chocolates & Chai
I certainly letting out a few ohs and ahs just reading the recipe and looking at all the lovely photos!!
Samantha at Five Heart Home
Thanks so much, Riz! 🙂
Margi
Just found this and I needed a dish for a potluck. This looks so good and am going to make my favorite cream cheese spread for a dish in the middle. Can't wait, it looks so good.
Samantha at Five Heart Home
I hope it is/was a hit at your potluck, Margi! The cream cheese spread sounds like a delicious addition. 🙂
Mona
Hey! I tried this recipe and it didn't turn out exactly as pictured. The herbs shriveled and darkened, not bright green as pictured. Did you add an extra layer of herbs on top for the photographs? Also, I should have removed them from the oven at around 20 minutes. That said, the bread was hit! And I do plan on making it again with a few adjustments. Thanks for the recipe 🙂
Samantha at Five Heart Home
Hi Mona! First off, I apologize for my delayed reply. I'm currently working on meeting a cookbook manuscript deadline and I've gotten way behind on responding to blog comments. 🙁 Secondly, I did not add any additional herbs for the photos in the post...that's how my monkey bread looked coming right out of the oven. I wonder if perhaps your oven runs hotter than mine or if your rack wasn't centered in the oven? I'm not saying it was either of these things...just trying to brainstorm what could have happened! At any rate, I'm glad that you're going to give it another try with adjustments for your oven. 🙂 Hope you're having a great December!
Loree
Thank you for this recipe! I made it for Thanksgiving dinner yesterday with the in-laws and it was a huge hit! It was pretty and tasty -- and one of my very first Pinterest WINS! Thanks, again, and many blessings to you in the Christmas season. (May make this again for my side!)
Samantha at Five Heart Home
It makes me so happy to hear that this monkey bread was a hit with your family, Loree! And yay for Pinterest recipes that turn out well! 😉 Thanks so much for taking the time to leave your thoughtful comment. I hope you have a wonderful Christmas season as well!