So delicious, be ready for this Savory Monkey Bread to disappear! Choose your own coatings and customize them to match your meal. The monkey bread can be assembled up to a day ahead.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Ingredients
- 2 (16 oz) cans refrigerated buttermilk biscuits (8-count each)
- ½ cup salted butter, melted
- 3 garlic cloves, very finely minced
Optional Herb, Nut, and Cheese Coatings (choose a mix):
- Fresh chopped parsley
- Chopped pine nuts
- Dried cranberries (chopped slightly) with fresh black pepper
- Poppy seeds
- Shredded cheddar
- Grated Parmesan with paprika
Seasoning Ideas:
- Use taco seasoning and red pepper flakes for a Tex-Mex version
- Add fresh or dried basil and oregano for Italian flavor
Instructions
Preheat oven to 350°F (175°C). Generously grease a 9- or 10-inch Bundt pan with butter. This not only prevents sticking but adds flavor and promotes a golden crust. A dark non-stick Bundt pan works well at this temperature.
Place your chosen coatings (herbs, nuts, cheeses) into small dipping bowls—about ½ cup of each.
Stir the minced garlic into the melted butter. Cut each biscuit in half and roll into balls. Do this step first so your hands are clean and the dough stays intact when rolling.
Dip each biscuit ball into the garlic butter. The garlic will begin to stick more as the butter gets used up. Roll each buttered ball in a coating of your choice, alternating coatings as you place them into the Bundt pan.
Bake for 30–35 minutes until the biscuits are fully baked and golden. Around the 25-minute mark, loosely cover the top with foil to prevent over-browning.
Cool in the pan for 5 minutes. Run a thin rubber spatula gently around the edges and inside the tube to loosen any cheese or biscuit stuck to the sides. Invert onto a plate, then flip onto a serving platter to display right-side up.
Recipe Tips
You can assemble the monkey bread up to a day ahead. Cover tightly with plastic wrap and refrigerate. Remove while the oven is preheating to allow it to come to room temperature.
You can use any type of refrigerated dough (e.g., flaky rolls), just ensure the total weight is around 32 ounces.
Notes
For extra richness, lightly drizzle a small amount of melted butter over the top before baking. This helps the cheese melt and bind better. For cheese-heavy pieces, gently press on a bit more cheese by hand after rolling. This will help it cling better during baking. (The photographed version on Good Dinner Mom did not use this step.)
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Incredible Savory Monkey Bread
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: Servings: 10
Description
So delicious, be ready for this Savory Monkey Bread to disappear! Choose your own coatings and customize them to match your meal. The monkey bread can be assembled up to a day ahead.
Ingredients
-
2 (16 oz) cans refrigerated buttermilk biscuits (8-count each)
-
½ cup salted butter, melted
-
3 garlic cloves, very finely minced
Optional Herb, Nut, and Cheese Coatings (choose a mix):
-
Fresh chopped parsley
-
Chopped pine nuts
-
Dried cranberries (chopped slightly) with fresh black pepper
-
Poppy seeds
-
Shredded cheddar
-
Grated Parmesan with paprika
Seasoning Ideas:
-
Use taco seasoning and red pepper flakes for a Tex-Mex version
-
Add fresh or dried basil and oregano for Italian flavor
Instructions
Preheat oven to 350°F (175°C). Generously grease a 9- or 10-inch Bundt pan with butter. This not only prevents sticking but adds flavor and promotes a golden crust. A dark non-stick Bundt pan works well at this temperature.
Place your chosen coatings (herbs, nuts, cheeses) into small dipping bowls—about ½ cup of each.
Stir the minced garlic into the melted butter. Cut each biscuit in half and roll into balls. Do this step first so your hands are clean and the dough stays intact when rolling.
Dip each biscuit ball into the garlic butter. The garlic will begin to stick more as the butter gets used up. Roll each buttered ball in a coating of your choice, alternating coatings as you place them into the Bundt pan.
Bake for 30–35 minutes until the biscuits are fully baked and golden. Around the 25-minute mark, loosely cover the top with foil to prevent over-browning.
Cool in the pan for 5 minutes. Run a thin rubber spatula gently around the edges and inside the tube to loosen any cheese or biscuit stuck to the sides. Invert onto a plate, then flip onto a serving platter to display right-side up.
Notes
For extra richness, lightly drizzle a small amount of melted butter over the top before baking. This helps the cheese melt and bind better. For cheese-heavy pieces, gently press on a bit more cheese by hand after rolling. This will help it cling better during baking. (The photographed version on Good Dinner Mom did not use this step.)