Savory Monkey Bread

4.72 from 7 votes

This easy Savory Monkey Bread is made with buttery garlic biscuit pieces coated in a colorful variety of cheeses, herbs, nuts, seeds, and dried cranberries. Baked in a Bundt pan until golden, it’s a fun pull-apart bread for holidays, parties, or serving alongside dinner.

Prep Time25

Cook Time35

Total Time1

Course: Bread

Servings:

Calories: 102kcal

Author: Sally Humeniuk

Ingredients

2- 16 oz. cans of 8-count each refrigerated buttermilk biscuits
½ cup salted butter melted
3 cloves garlic minced fine

Savory Coatings

chopped fresh parsley
chopped pine nuts
chopped dried cranberries mixed with freshly ground black pepper
poppy seeds
shredded cheddar cheese
shredded Parmesan cheese mixed with paprika

Instructions

Prepare the pan. Preheat oven to 350°F. Generously grease a 9- or 10-inch Bundt pan with butter, making sure to coat the grooves and center tube well.
Prepare the coatings. Place your chosen herbs, cheeses, nuts, seeds, and other coatings in separate small bowls.
Shape the biscuits. Stir the minced garlic into the melted butter. Cut each biscuit in half and roll each piece into a ball. Shape all the biscuit pieces before beginning the dipping process so your hands stay clean enough for the dough to hold its shape.
Dip and coat. Dip each biscuit ball in the garlic butter, then roll in one of the prepared coatings. Arrange in the Bundt pan, alternating the different coatings as you go.
Bake. Bake for 30 to 35 minutes, until the biscuits are cooked through and the bread is golden. Loosely cover the pan with foil after about 25 minutes if the top is browning too quickly.
Cool and unmold. Cool in the pan for 5 minutes. If necessary, run a thin silicone spatula around the edges to loosen any cheese that has stuck to the pan. Invert onto a plate, then place your serving platter over the bread and flip once more so the rounded side faces up. Serve warm.

Notes

Choose your own coatings: Use the suggested combination or customize the bread to suit your meal. For a Tex-Mex variation, try shredded cheese with taco seasoning and red pepper flakes. Basil, oregano, Parmesan, and other Italian herbs work well for an Italian-inspired version.
Use about 5 coatings: A variety of colors, flavors, and textures is part of what makes this monkey bread so appealing. You don’t need an exact ½ cup of every coating; just have enough for dipping.
Grease the pan generously: This helps the bread release cleanly and gives the outer biscuit pieces beautifully golden edges.
Make ahead: Assemble the monkey bread up to 1 day ahead, cover tightly, and refrigerate. Remove it from the refrigerator while the oven preheats, then bake as directed. I would watch the baking time closely here because a chilled Bundt pan of dough may need a few additional minutes.
Other refrigerated biscuits: Other styles of refrigerated biscuit dough can be used. Aim for approximately 32 ounces of dough total.
For extra cheesy bites: Lightly press a little additional cheese onto the cheese-coated pieces before baking. Keep it modest so excess melted cheese doesn’t make the bread difficult to release from the pan.

Nutrition