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Herb & Cheese Monkey Bread Recipe

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This recipe for Herb & Cheese Monkey Bread is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (16-ounce) cans jumbo refrigerated buttermilk biscuits
1/4 cup (1/2 stick) butter, melted
1/2 tsp. garlic salt
5 or so different fresh chopped herbs and/or grated cheeses (for coatings),
Fresh chopped parsley, freshly chopped dill, chopped slivered almonds
Grated Parmesan cheese
Shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350°F. Generously grease a 9 or 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 it into a ball. Dip each biscuit ball in butter, then roll in the 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 the 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 the serving platter on top and flip the bread over onto the serving platter so that the attractive side is on top.

 

 

 

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