This is the savory monkey bread recipe I promised you all a few weeks ago. This recipe is wildly popular with my family – my cousin Kathleen half-jokingly threatens to not come to family dinners unless monkey bread will be served.
When I went to make this recipe, my mom and I discovered something – one of the crucial ingredients (pinch of herbs) was no longer in production! Sadness. Luckily, my mom has a culinary genius friend, and she suggested Herbs From Provence. I didn’t tell my taste testers that the recipe was different before I made it. A true blind taste test! I had a nervous stomach.
Savory Monkey Bread
1 1/2 sticks salted butter
1 tsp. Herbs From Provence
4 packages buttermilk biscuits
Melt your 1/2 pound of butter
Add your herbs, mix well
Open your biscuits. I hate opening these things, they always explode when I least expect it. IN MY FACE.
Soak the biscuits in your butter/herb mixture. Use tongs – the butter is hot. I used ice tongs from my bartender set, because that’s how I roll.
Layer the butter-soaked biscuits in your bundt pan.
Pour butter over the biscuits. You can pour half of what’s left and save the other half to pour over your cooked biscuits, or you can do it all at once. My mom suggests all at once because the biscuits absorb the butter.
Bake the biscuits on the lowest rack in your oven at 350 degrees for 30-35 minutes, until golden brown.
Carefully flip your biscuits onto a platter. There might still be some super-hot butter in the pan so seriously, be careful.
Yummy yummy yummy.
Mike and Uncle Kyle take bites….
And they loved it! They had no idea the recipe was changed. Success!!!
Savory monkey bread goes GREAT with Thanksgiving Dinner. I will be making it again next week!!!
- 1½ sticks butter
- 1 tsp. Herbs From Provence
- 4 packages buttermilk biscuits
- Melt butter, add herbs and mix well
- Soak biscuits in butter, then layer in bundt pan
- Pour butter over layered biscuits
- Bake at 350 degrees on lowest rack of oven for 30-35 minutes
- Turn onto a platter for serving