Ever since I visited The Bristol here in Chicago and had their DELICIOUS monkey bread I have been obsessed with making my own.
I first created a cinnamon and sugar Monkey Bread that I got off of tastespotting.com and LOVED IT! It is perfect for breakfast with a huge glass of milk. But I wanted something a little more savory.
While a friend was visiting from out of town I was making dinner (Lemon Zest Risotto with Bacon) and I wanted some bread to go with it. I grabbed left over biscuit dough from the fridge and came up with this.
Garlic & Parmesan Monkey Bread
1 tube of Buttermilk Biscuit Dough or whatever NON-flakey biscuit dough recipe you use
(I prefer making my own biscuit dough. No hydrogenated oils, but this works too)
3 1/2 Tablespoons of grated Parmesan
2 Tablespoons of Garlic Powder
2 Tablespoons of Butter
Preheat the over to 350 degrees
Open the tube and cut each biscuit into quarters. If you are making your own roll the dough into a tube shape and cut into pieces that are about an inch.
Get a LARGE muffin tin (you will use about 4 or 5 holes) or 3 ramekins. Make sure you oil the tins so the dough doesn't stick.
Place three or four of the pieces in the bottom of each cup/hole.
Sprinkle about half of the parmesan and garlic over each.
Place 4 pieces on top and cover in the remaining parmesan & garlic.
Melt the butter and spread over the dough
Put in the oven and bake for about 20 minutes.