Look at what's cookin

My adventure's in feeding my family

Savory Herb & Cheese Monkey Bread May 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When making stews I love to have a good bread on the side and given my recent monkey bread obsession, this recipe was calling my name. I only used herbs and cheese but you can also use nuts. Very tasty and goes great with stew.

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)

photo 1

 

Directions:

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.

photo 2

 

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s