Ingredients
Ingredients
2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon garlic salt
5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)
Preparation
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. Tips, Tricks, & Variations
If you wish to assemble the bread ahead of time, you may do so, then 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.
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.
Keep in mind that dried herbs are more concentrated than fresh herbs, so adjust amounts accordingly.
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.
