"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris
Added: Wednesday, January 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cans buttermilk biscuits
Cinnamon sugar mixture
2/3 cup brown sugar
1 stick butter
Chopped nuts

Directions:
Directions:
Preheat oven to 350.

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 350 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.

Personal Notes:
Personal Notes:
Rich and buttery - very good!
Needs to be eaten warm.

 

 

 

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