Savory Monkey Bread - The Recipe Exchange

Ingredients

2 (16-ounce) cans jumbo refrigerated buttermilk biscuits
¼ cup (½ stick) butter, melted
½ teaspoon garlic salt
5 or so different fresh chopped herbs and/or grated cheeses (for coatings), RECOMMENDED: fresh chopped parsley, fresh chopped dill, chopped slivered almonds, grated Parmesan, and shredded cheddar

Directions

Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.

Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated, making sure that cheese accounts for the coating on at least half of the biscuits so that the monkey bread holds together once it’s baked.

Bake for 25 to 35 minutes until biscuits are done and surface is golden. Start checking monkey bread at about 20 minutes, and if it’s browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.

Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.