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 (as I’ve mentioned before) 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?
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
- 2 (16-ounce) cans jumbo refrigerated buttermilk biscuits
- 1/4 cup (1/2 stick) butter, melted
- 1/2 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
- 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.
Adapted from Food Network.
Originally published November 11, 2013.