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+ servings
monkey bread with biscuits

Savory Monkey Bread Recipe

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This savory monkey bread is easy to customize. Make it your own by switching up the toppings to fit your style.
Course appetizers, Christmas, Easter, side dishes, Thanksgiving
Prep Time 25 mins
Cook Time 35 mins
Servings 8 servings
Calories 273
Author Lindsay Viker

Equipment

  • Springform bundt pan

Ingredients

  • 2 16 oz cans biscuits (we used Pillsbury)
  • 1 stick butter melted
  • 4 cloves garlic minced, or garlic powder
  • 1/2 bunch scallions chopped
  • 8 oz shredded cheddar cheese
  • 1/2 cup dried cranberries
  • 1/2 cup fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp paprika
  • pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Get 4 small bowls and lay out the toppings. One bowl should have cheddar cheese, scallions, and pepper, another fresh parsley, another dried canberries, and another Parmesan cheese and paprika. Get 1 more small bowl and mix together the minced garlic and melted butter.
  • Slice each biscuit into quarters. Try to make the quarters as even as possible so they cook evenly. Roll each quarter into a small ball.
  • Dip the ball first in the garlic butter mixture and then one of the toppings.
    We like the look of alternating each of the toppings in a pattern.
  • Place a tray under your springform pan and bake for 35 minutes. If the top starts to brown early, cover it with aluminum foil.
  • Cool in the pan for 7 minutes. Use a silicone spatula to free the edges of the pan. Invert onto a plate and relase the spring form.
  • Serve warm with butter and enjoy!

Nutrition

Calories: 273kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 432mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1211IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 1mg