Are you looking for a simple yet flavorful side dish to your BBQ feast, holiday gathering or everyday dinner? Look no further than my Garlic and Herb Monkey Bread. This savory pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Best part is, it’s super simple to make with only a few ingredients.
Easy steps for the perfect monkey bread
If you are like and don’t know how to bake, no need to worry, this recipe does not require any baking skills. Store bought dough is perfect for this monkey break recipe. If, you do prefer to make your own dough, use a flaky biscuit recipe.
Remove the raw biscuits from the container and slice each biscuit in half. I used a total of 2 packages for this recipe. Next roll each half-moon into round balls and set aside.
How to make a rich garlic and herb butter
It’s all about the butter for this recipe. The richness of the herbs, garlic and thickness of the butter soaks into the biscuit dough creating a mouthful of buttery goodness.
Starting off, in a bowl, add 2 sticks of melted butter, minced garlic, chopped parsley, shredded cheddar and parmesan cheese. Mix all the ingredients together until the butter has a thick consistency.
Next, take each biscuit ball and dip it into the butter mixture. Make sure that all sides are covered. In a bunt cake pan, start aligning the buttery balls one by one around. Once the first layer is complete, sprinkle some shredded cheddar cheese around and start placing the next layer of the biscuit balls. Repeat these steps until you run out of biscuits.
Grill the perfect Garlic and Herb Monkey Break
Heat up the grill to 350 degrees. Place the filled bunt cake pan on indirect heat for 45 minutes. Once the garlic and herb monkey bread is golden brown in color, remove it from the grill, turn the pan upside down and slowly remove onto a serving dish.
Finally, serve this as a side dish or appetizer and enjoy!
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Printer Friendly Recipe:
Garlic and Herb Monkey Bread
Ingredients
- 32 oz Store bought biscuit dough
- 2 sticks of unsalted butter
- 1 batch of fresh parsley
- 1 tbsp Minced garlic
- 1 cup Shredded cheddar cheese
- 1/2 cup Shredded parmesan cheese
Instructions
- Remove the raw biscuits from the container and slice each biscuit in half.
- Roll each half-moons into round balls and set aside.
- In a bowl, add 2 sticks of melted butter, minced garlic, chopped parsley, shredded cheddar and parmesan cheese. Mix all the ingredients together until the butter has a thick consistency.
- Dip each biscuit ball into the butter mixture. Make sure all sides are covered.
- In a bunt cake pan, start aligning the buttery balls one by one around.
- Once the first layer is complete, sprinkle some shredded cheddar cheese around and start placing the next layer of the biscuit balls. Repeat these steps until you run out of biscuits.
- Heat up the grill to 350 degrees.
- Place the filled bunt cake pan on indirect heat for 45 minute
- Remove it from the grill, turn the pan upside down and slowly remove onto a serving dish.
Be sure to visit the Recipes page for other tasty ideas.
