A favorite amongst my college roommates, this recipe takes up minimal time and is comprised of only four ingredients. It’s the perfect snack at a party or on game day, because it’s incredibly cheap to make and can be eaten as a mess-free finger food. The best part? It’s a semi-homemade dish, but everyone will think you made it from scratch.
I normally cook this in a bundt pan, as the shape allows every biscuit to cook evenly; however, today I am using what can best be described as a small loaf pan.
What You’ll Need:
2 cans of pre-made flaky layers biscuit dough
5 tbsp of butter
1 cup Parmesan
2 tbsp finely chopped fresh garlic (or garlic powder), to taste
nonstick bundt pan
Remove all biscuits from packaging and separate them.
Cut each biscuit into four equal pieces.
Preheat oven according to biscuit manufacturer instructions.
Once the oven is preheated, place the butter inside your pan and leave in oven until butter melts.
When the butter reaches liquid consistency, remove pan from oven and add garlic, Parmesan, and any additional spices of your choice (I usually sprinkle in chili powder and an Italian herb mix).
Add biscuit pieces to the butter, mixing by hand until all pieces are coated in the mixture.
Once all pieces are coated in butter, smush the biscuit pieces together softly to form the shape of the pan. Don’t worry if there’s extra room, the biscuits will expand during cooking.
Cook the biscuits according to manufacturer instructions, checking every few minutes to avoid overcooking. If the top layer is undercooked, continue cooking at 6-minute intervals until slightly firm and golden brown.
Once the biscuits are fully cooked, allow five minutes of cooling time and then cover the pan with a plate, flipping the pan upside-down and allowing the biscuits to come loose onto the plate.
Make sure to pull off a piece of the monkey bread while it’s still warm, and enjoy!