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
you need:
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.
Mmmmmmmm, 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!!!
| Savory Monkey Bread |
|
- 1 1/2 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
It’s best to use a platter with a rim to help contain the melted butter!
{ 60 comments… read them below or add one }
Well, that certainly looks delicious! But now I’m dying to know… what used to go in it that is now out of production? Do tell!
Becky´s last [type] ..blogger_becky: @homesweetsarah She looks like she means business. You better get back to work.
My grandma and mom used “pinch of herbs” but Lawry’s no longer makes it!
I just have to know….why the helmet on Kyle? It’s because you Californians are light years ahead of the rest of us in fashion, right?
He wanted to “compete” with Mike’s crazy faces. Boys.
Ha! That is so funny.
Ceci´s last [type] ..I Missed My 1st Flight Ever
So….it runs in the family???!!! YES?!?!?!?! Ha Ha ha ha
that sure does look yummy
i live in the UK and have no idea what those biscuits are? biscuits here are like cookies, and cookies and herbs are not so good!
harriet´s last [type] ..10x LARGE Exploding Bath Bombs, you choose fragrance/design
Hmmm. They are like bread rolls. I will try to find something similiar!
Harriet, biscuits are like savory scones. Light, flaky, buttery. I miss the canned kind you can buy in the US (I’m an Australian who used to live in Boston). I wonder if you could make a biscuit dough and use that in this recipe? http://www.foodnetwork.com/recipes/paula-deen/biscuits-recipe/index.html
i attempted to make buttermilk biscuits. they didn’t turn out like i wanted. practice makes perfect though. Harriet. I live in the UK too. Large Tesco stores stock buttermilk. I used a basic savoury scone recipe and substituted the milk for buttermilk. i used baking spread to make mine. all the receipes called for shortening and that was the closest thing i could find as i didn’t want to use lard!!
Becca_Masters´s last [type] ..Wired
What are Herbs from Provence? And how is the recipe now different? And even wearing a goofy helmet, Uncle Kyle is adorable.
Rebecca´s last [type] ..Next Step Moving
Herbs From Provence are a spice. Kind of garlicky and…herby. This is why I’m not a food critic! We use them in place of “pinch of herbs,” another spice that Lawry’s doesn’t make anymore.
I found a good recipe to copy the commercially produced herb mix
http://homecooking dot about dot com /od/allherbrecipes/r/blherb9 dot htm
Heather´s last [type] ..A new year
Before today, I had never heard of them referred to as “Herbs FROM Provence” and if I hadn’t seen the bottle, I would have totally made fun of Heather’s wacky American pronunciation. (My apologies for doubting you, H!)
Traditionally, they’re called Herbes de Provence, and it’s a mix of herbs found in Provence region of France. I assume what Heather used is the same mixture…thyme, lavender, fennel and some other stuff.
Meghan´s last [type] ..Stick In The Mud
whatever MEGHAN.
I first thought “woah, that’s a ton of butter” and then saw “serves 10.” Gotta try this! I made pepperoni pizza monkey bread once, with homemade marinara on the side for dippin’. That recipe uses pizza dough, tho…I wonder how it would taste with biscuit dough!
A lot of the butter runs out on the platter when you turn out the bread. But yeah – LOTS of butter!
FWIW, a 1/2 lb of butter is typically 2 sticks or 16 Tbs. These do look fabulous – obvs I need to buy a bundt pan.
yeah, I just typed up exactly what my grandma had written, so I asked my mom and she said they modified it to 1 1/2 sticks. I am changing the recipe on here.
Just one issue – 1/2 lb of butter is 2 sticks, not 1.5 sticks! It looks good otherwise.
Yum! I’ve never done savory monkey bread, but I love the sweet breakfast variety, I’m sure this is delicious too!
Annie´s last [type] ..Biscoff White Chocolate Chip Blondies
So your first instructions say bake at 350 degrees, then the list instructions at the bottom say 250 degrees… could you please clarify, for those of us who are kitchen-challenged?
Thanks!!
it was a typo! My fingers go too fast and I didn’t catch it when I proofed it!
One quibble – 250 degrees (recipe) or 350 degrees (picture)? It makes quite a difference!
it’s fixed!
I think I found my next holiday recipe to try.
Pattie´s last [type] ..My Happy for the Day: Nurse Caleb Checks on His Patient
Totally making these for thanksgiving! Yummy!!!
Mommy´s last [type] ..Adorable
I work at a 24-hr emergency/critical care veterinary hospital and will be working Christmas night. We always do a pot luck for the staff. I think I will bring cranberry sauce, monkey bread, and a huge cookie platter. Such “fancy” rolls, such fun!
Okay, I had to know what “Pinch of Herbs” was a pinch of, and I found this: http://www.food.com/recipe/copycat-lawrys-pinch-of-herbs-304256 does it sound right?
This looks delicious and I will be making it as soon as my bundt pan is out of storage. In 6 months. GAH.
Meghan´s last [type] ..Stick In The Mud
This looks DELICIOUS!!! I will be trying it!
And, I just have to say, in the “tasting” picture, I totally see Annie in Mike’s face there!!!
Cindy´s last [type] ..If I had a month to live
Oh! I just pinned this to my Pinterest to remind me to make it later…is that OK? I just was scrolling on my reader and saw your copyright, and thought I better ask!
Cindy´s last [type] ..If I had a month to live
That’s totally fine! Heather loves Pinterest.
I’m thinking you meant 350 degrees in #4 of your instructions at the end? Or is it actually 250 degrees? (I’ll ruin them if you don’t tell me.)
nope, 350, it was a typo. I wish spellcheck caught stuff like that!
I remember when you posted the other recipe and everyone was all like “This is what we call monkey bread.” I posted, “I’m curious as to what your family calls monkey bread.” So, I am glad to see this recipe. Girrrlfriend..this looks great! I seriously am gonna get the goods this weekend..my kids will “gobble” this up..har har!
Shan´s last [type] ..If You Ever Leave Me Baby
Your savory monkey bread sounds amazing.
Kristin´s last [type] ..Happy 11th Birthday Joey (belated due to posting errors)
I’m totally making this. Also? I totally loved the helmet. It totally trumps Mike’s faces.
It looks good…I’ll have to try. You know…it reminds me of the Garlic Bread at Jack Astords. Have you ever had it….hhmmm – YUMMY!!!
Have you ever just tried Garlic?
I love your recipes but I live in Greece and it seems like pretty much all of the ingredients are processed foods, nothing from scratch… which is ok I guess, except, we don’t get these brands here
Any chance for a recipe from scratch, that everybody from around the world can follow? Pweeetty pweaaaseeee? 
Have to agree, the cans of dough look weird and I dont know what they are (english gal). Any regular flour/butter recipe help? I’m drooling!”
I have never made rolls from scratch, I’ve only been cooking for a few month! Hopefully someone else has a suggestion.
Tina they have the pillsbury ready made pizza dough in tubes like that over here (I’m in Greece too). Not sure if it would work with that. Otherwise look up a from scratch recipe online.
Uncle Kyle in an astronaut helmet? Awesome! Of *course* you need one of those to eat monkey bread. Duh.
That recipe sounds so yummy, I’ll have to try it this week!
Ok 1st…..your kitchen is beautful!
2nd I am so making that for Thanksgiving day dinner! I’ll let you know how it turns out!
Erin´s last [type] ..Thanksgiving Faith
That looks super yummy! I have never heard of that Herb from Province before so I guess I will be on the hunt for that.
I’m another reader from abroad (Brit living in France) and again would appreciate some help with a recipe for those rolls
Bianca S´s last [type] ..Murine Bright and Moist Eye Drops
Looks delish Heather! Going to make this tonight! Love the boy’s faces, and I agree, your kitchen is beautiful! Wicked jealous.
Stacy´s last [type] ..Just Because He Loves Me
I’m going to make this tonight and add pepperoni and cheese. And then have marinara and ranch on the side for dipping. I can’t wait.
YUM! I was totally just gonna ask you to create a tab to all your recipes, but you are miles ahead of me! One of these I will print.
Thanks Heather! I made them today! They were a hit, so I am going to make t hem for Thanksgiving. So easy to do! Love it!
Yummy! Will have to try. I’ve only made/heard of the sweet “monkey bread”. These I will have to try some day soon! Thanks! (You’ve seriously only been cooking a few months? Not a diss, just curious. I may have missed a post about that? I didn’t cook much before my kids were of table food age myself.)
I tried this the other night – WOW – very good. I had to make a couple substitutions because I couldn’t find the herbs….so I used garlic powder and some of McCormick’s Garlic and Herbs…(yes, we LOVE garlic). I also only used three tubes of the biscuits because I couldn’t find the same ones pictured. In any event, we love butter and garlic, so these were amazing! Thank you!
Just came back to say that adding pepperoni and mozzarella was a success. So delicious. Thanks for the recipe!
I made a pan of these last night and they were DELICIOUS! I went to the closest store to me and they didn’t have the herbs you put in your recipe so used country herbs. 1 1/2 sticks of butter wasn’t enough to have extra to pour over before baking, next time I’ll use a bit more. Thanks for sharing this recipe!
Hi. I just wanted to let you know that I made this recipe today for our Thanksgiving bread. My family loved it. My 12 year old son wanted to know where I got such a great recipe. Thank you and Happy Thanksgiving.
We made this tonight but with the full 2 butter sticks and the “pinch of herbs” .. Oh yeah, we didn’t have the small biscuits, only the grands biscuits so we used 2 tubes and OMG IT’S SO GOOD!!
I made these for our Thanksgiving dinner, and Oh. My. Goodness. They were a huge hit! Thanks!
Thanks so much for posting this recipe. I brought it over to my family’s house for Thanksgiving dinner and it was a HUGE hit. Everyone wanted to know the recipe! Thanks again
Crazy question….what do you recommend if I don’t have a bundt pan?? I really don’t feel like buying one but may need to~any ideas??? This sounds great and would be great for my guests on Christmas…thanks
So so happy you posted this! I have missed this Monkey Bread for many many years. I once bought a monkey bread kit to try and replicate it but it definitely was not the same as Grandma’s and Aunt Linda’s.