Garlic Parmesan Monkey Bread (Print)

Buttery bread with garlic, Parmesan, fresh herbs, baked into golden pull-apart bites for sharing.

# Components:

→ Dough

01 - 2 cans refrigerated biscuit dough (about 17 oz total)

→ Garlic Butter

02 - 7 tbsp unsalted butter, melted
03 - 4 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh chives, finely chopped (optional)
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Cheese

08 - 3 oz grated Parmesan cheese
09 - 3.5 oz shredded mozzarella cheese (optional, for extra gooeyness)

# Directions:

01 - Preheat oven to 350°F. Grease a 10-cup Bundt pan or a 9-inch cake pan.
02 - Cut each biscuit dough piece into four equal sections.
03 - In a large mixing bowl, blend melted butter, minced garlic, chopped parsley, chives, salt, and pepper until well combined.
04 - Add quartered dough pieces into the garlic butter mixture and toss until evenly coated.
05 - Add grated Parmesan cheese to the coated dough and toss again to distribute cheese throughout.
06 - Arrange half the dough pieces in the prepared pan; sprinkle with half the mozzarella cheese if using. Place remaining dough on top and finish with the remaining mozzarella.
07 - Transfer pan to oven and bake for 28–32 minutes, until golden brown and cooked through.
08 - Allow bread to cool in the pan for 5–10 minutes, then invert onto a serving plate.
09 - Serve warm, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Uses refrigerated biscuit dough so minimal prep is needed
  • Ready to serve in under one hour
  • Loaded with both parmesan and mozzarella for a gooey cheesy bite
  • Perfect for sharing at gatherings or as a side for soups salads and pastas
  • Low fuss high reward This became my secret weapon at holiday gatherings No one guessed how quick it was to pull together and it is often gone before the main meal is even served
02 -
  • Vegetarian friendly and perfect for all ages
  • Stays soft and fresh for up to two days
  • Tastes fantastic with tomato marinara sauce for dipping
03 -
  • Be sure to toss every dough piece thoroughly in garlic butter so no spot is left unseasoned
  • Grating Parmesan fresh makes all the difference in flavor and texture
  • For the gooiest pull bake just until golden and no longer so doughy inside If you are unsure test with a toothpick

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