"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Monkey Bread, by Kris, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans buttermilk biscuits Cinnamon sugar mixture 2/3 cup brown sugar 1 stick butter Chopped nuts
Preheat oven to 350º.
Grease a bundt pan.
Place the cinnamon sugar mixture in a bag. Cut the biscuits into 1/4 pieces. Place a few pieces at a time in the bag and shake to coat. Place the pieces in a greased bunt pan until 1 1/2 cans are placed in the pan.
Melt the butter and mix in the brown sugar until well mixed. Put 1/2 of the brown sugar mixture over the biscuit pieces.
Now repeat with the last 1 1/2 cans of biscuits. Nuts are optional and may be added throughout as you put the coated pieces of biscuits in the pan. Just toss in the nuts as desired.
When all the biscuit pieces are in the pan put the remaining butter/brown sugar mixture on the top.
Bake 350º for 25-30 minutes until golden brown. The top will look a little crusty. Turn the pan over onto a serving dish and serve. It will look gooey from the butter sugar mixture.
Rich and buttery - very good! Needs to be eaten warm.
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