Garlic Parmesan Monkey Bread (Print)

Buttery bread loaded with garlic, herbs, and Parmesan, great for sharing at gatherings or family meals.

# Components:

→ Dough

01 - 2 cans refrigerated biscuit dough (about 17 ounces total)

→ Garlic Butter

02 - 7 tablespoons unsalted butter, melted
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Cheese

08 - 2/3 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese

# Directions:

01 - Preheat oven to 350°F (180°C). Lightly grease a 10-cup Bundt pan or a 9-inch cake pan with nonstick spray or butter.
02 - Cut each biscuit dough piece into quarters to create evenly sized segments.
03 - In a large mixing bowl, combine melted butter, minced garlic, chopped parsley, chives, salt, and black pepper until thoroughly blended.
04 - Add the dough pieces to the bowl with garlic butter and gently toss to ensure all pieces are evenly coated.
05 - Sprinkle grated Parmesan cheese over the coated dough pieces and toss again to distribute cheese throughout.
06 - Arrange half of the dough pieces in the prepared pan. Sprinkle half the shredded mozzarella over the first layer. Add remaining dough and finish with the rest of the mozzarella.
07 - Place pan in the oven and bake for 28 to 32 minutes, or until the bread is golden brown and the dough is thoroughly cooked.
08 - Remove bread from oven and cool in the pan for 5 to 10 minutes. Invert onto a serving plate.
09 - Serve warm, garnished with extra fresh parsley if desired.

# Expert Advice:

01 -
  • Uses easy store-bought biscuit dough so anyone can make it
  • Big flavors from fresh herbs and plenty of real Parmesan
  • Ready in under an hour
  • Pull-apart makes it fun for kids and adults
  • Filling and satisfying as a side or centerpiece
02 -
  • High in protein and filling for a bread based dish
  • Can be made vegetarian friendly
  • Easily doubles for parties
03 -
  • To really let the garlic flavor shine use more cloves if you are a fan
  • Butter the pan very well including the inner parts for easy release
  • For a crisper crust let the bread cool briefly in the pan before turning out
  • Trust your nose If it is deeply aromatic and golden it is probably ready

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