Savory Monkey Bread is quick and easy to make and totally customizable, thanks to refrigerated biscuits that are dipped in garlic butter and coated in herbs and cheese for a monkey bread that’s as festive as it is delicious!
5or 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, making sure that cheese accounts for the coating on at least half of the biscuits so that the monkey bread holds together once it's baked.
Bake for 25 to 35 minutes until biscuits are done and surface is golden. Start checking monkey bread at about 20 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.
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Notes
This recipe has been tested with fresh chopped parsley and dill. If you choose to substitute the herbs, please be aware that more delicate herbs (such as basil) may darken in the oven.
If you don't want to alternate your biscuit coatings, you can mix the cheese and herbs together and use the same coating for all of the biscuits. Whatever you decide, you need to use some sort of cheese on at least some of the pieces since that's what holds the monkey bread together once you unmold it.
Dried herbs are three times more potent than fresh, so if using dried, you may want to mix with cheese to prevent an overpowering flavor.
You may use just about any type of refrigerated biscuits or bread dough. You just want the total amount of dough used to be around 32 ounces.
If you wish, this bread can be assembled ahead of time (although some delicate herbs may darken at the edges where they were chopped). Cover tightly with plastic wrap and refrigerate for several hours, up to overnight. Take the pan out of the refrigerator as you preheat the oven, and then bake as directed.