Garlic Cheddar Monkey Bread
If you’re looking for a quick yet impressive breakfast treat (or appetizer, even), then garlic cheddar monkey bread is the way to go.
What’s monkey bread, you ask? I asked myself that same question this past Christmas when my friend’s mother made monkey bread at their annual holiday party.
M0nkey bread is bread made from dough cut up in little bits, covered in butter and sugar and cinnamon, and piled together in a loaf pan (or bundt cake pan, typically). It is bread that comes apart with the fingers when you grab a piece. Perfect, sugary, cinnamony goodness. And super fun to eat.
I wanted to try a different spin on monkey bread for breakfast, so instead of cinnamon and sugar, I used sharp cheddar cheese and herbs, and added some fresh sauteed garlic to the butter before pouring it over the dough bits.
It is super easy to make, especially if you use ready-made biscuit dough.
-1 canister Pillsbury buttermilk biscuits (enough for one bread loaf pan; use two canisters for a tube/bundt cake pan and then double the other ingredients)
-3/4 cup sharp cheddar cheese, grated
-2 tbsp parsley + dash of Italian seasoning
-5 tbsp butter
-2 cloves garlic, minced
-splash of olive oil
-1 bread loaf pan (for 1 canister of rolls), pre-greased
Preheat the oven to 375 degrees.
1. Pop open the canister of biscuits. Cut each biscuit into fourths and set aside the dough pieces.
2. In a skillet, saute your garlic in olive oil until fragrant. Melt the butter in the microwave for 20 seconds. Add the garlic/olive oil mixture into the melted butter. Stir and set aside.
3. Layer half of the biscuit dough into your pre-greased loaf pan. Sprinkle half of the cheese and half of the herbs. Repeat with the remaining dough. Pour the garlic butter mixture over the top.
4. Bake at 375 degrees for 20ish minutes and until the cheese is melted/golden/crispy on top.
5. When ready to serve, flip upside down onto a plate. Enjoy hot with a cup of black coffee and a side of Morningstar veggie bacon. Mmm.