Bread week continues with a fun twist on good old monkey bread. The well know version of monkey bread usually consists of pieces of yeast dough individually covered in melted butter, cinnamon, sugar and chopped pecans then baked in a bundt cake pan.
Today’s recipe takes the classic from a sweet breakfast treat to a savory side that is perfect to accompany a bowl of soup or a plate of pasta. Instead of a yeast dough we are using biscuit dough from a can – one of my favorite shortcuts to use. Then the dough gets a coating of melted butter, galic, parsley and Parmesan cheese! Have I got you drooling? And don’t forget the mini aspect of these. They get their portion control from cooking in a muffin tin. These turned out so yummy! This will definitely be in my regular rotation now.
| Mini Garlic Monkey Breads |
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Ingredients
- 2 (7.5 oz) cans buttermilk biscuits
- 6 Tbsp butter, melted
- 3 cloves garlic, minced
- 2 Tbsp dried parsley flakes
- 1/4 cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired
Instructions
- Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.
- Combine the melted butter, garlic, parsley, and 1/4 cup Parmesan cheese together and pour over the biscuit pieces.
- Gently toss the biscuit pieces to get evenly coated with the butter mixture.
- Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
- Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.
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You can substitute cinnamon and sugar for the garlic and cheeses. Makes a great dessert!!
These were so quick and delicious! I used half butter & half olive oil and a parm/mozzarella mix for the cheese. Thanks for the awesome recipe!
These look really tasty, but I wonder if I’ll be able to make them – I’ve no idea whether cans of buttermilk biscuits are sold in the UK.
Tell you what though, I’m going to ask in every supermarket until one of them gets the message and starts to stock them!
I use bread dough, not biscuits, I think the taste is far better, we really enjoy it much more this way.
I make something very similar in a bunt pan. So great with pizza sauce on the side. I do prefer using real grated parm/mozzarella combo, but have used just the canned stuff in a pinch. It gets gobbled up every time. I really like the idea of individual servings. Will definitely have to make it this way.
I love the mini idea! I’ve made a large loaf of savory cheesy monkey bread before, but the mini idea is awesome.
-Krystal @ recipesofacheapskate.blogspot.com
These look delicious! Will definitely be adding these to the menu soon!
Do you find that freshly grated parmesan cheese or canned parmesan cheese works the best?
Sweet monkey bread is a regular weekend breakfast option in our house! But I LOVE this savory twist!
I am seriously going to make these this week! Those look sooooooo good!
YUM! These look fantastic!