Ingredients
Scale
- 1 can (16.3 ounces) refrigerated buttermilk biscuits
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan or a similar-sized oven-safe dish.
- Step 2: Separate the biscuits and place them in a large bowl. Pour the melted butter over the biscuits and toss gently to coat. Stir in the Parmesan cheese, Romano cheese, minced garlic, parsley, oregano, and salt. Mix until the biscuits are evenly coated.
- Step 3: Gently pull apart the biscuits into smaller pieces, keeping some slightly larger chunks for texture.
- Step 4: Arrange the biscuit pieces in the prepared bundt pan, pressing them slightly into the pan.
- Step 5: Bake for 25-30 minutes, or until the monkey bread is golden brown and cooked through.
- Step 6: Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
- Store leftover monkey bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a warm, gooey treat, reheat individual pieces in the microwave for 15-20 seconds, or bake several pieces in a preheated oven at 350°F for 5-7 minutes.
- Serve this cheesy garlic monkey bread alongside a simple salad or a hearty soup for a complete and satisfying meal.
- To enhance the garlic flavor, briefly sauté the minced garlic in the melted butter before adding it to the biscuits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American