A Bundt® cake pan or mold pan has a complete recipe for monkey bread. To bake in a smaller metal mold or iron pan, divide the recipe in half. Making the meal the night before is possible.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup butter, melted
- ¼ cup chopped fresh parsley
- 2 tablespoons finely chopped onion
- 1 tablespoon chopped fresh dill
- 2 (7.5 ounce) cans refrigerated buttermilk biscuit dough (such as Pillsbury®)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
- Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 13 g |
| Sodium | 558 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I copied another reviewer and used Italian seasoning (5T) and a small clove of with the butter. Next time I would pour the “extra butter” over the bread to make it a little gooier.
I made it with a dry Italian Seasoning mix (1 T dried basil, 1 T dried oregano, 1 T dried thyme, 1 T dried marjoram, 1/2 T dried rosemary, 1/2 T dried sage) and 1/2 T minced garlic. It was very good.
This was ok, but I was expecting more of a savory flavor burst. I followed the recipe to a “T”, with the exception of halving it. If I made this again, I think I’d definately add a healthy dose of minced garlic. THANKS for the recipe, poppy!