Sandra This Paula Deen Savory Monkey Bread is a cheesy and garlicky recipe, which is made with refrigerated biscuits and Parmesan cheese. It’s the perfect party appetizer, ready in about 50 minutes.
Paula Deen Savory Monkey Bread Ingredients
- 1 stick (1/2 cup) plus 1/4 cup salted butter, melted
- 1 cup grated Parmesan cheese, plus more for sprinkling
- 2 teaspoons dried Italian seasoning
- 2 packages (16 oz total) refrigerated biscuits
How To Make Paula Deen Savory Monkey Bread
- Prep Oven and Pan: Preheat the oven to 350°F. Generously butter a 12-cup Bundt pan.
- Make the Cheese Coating: In a small bowl, combine 1 cup of the grated Parmesan cheese and the Italian seasoning.
- Coat the Biscuits: Separate the biscuits and cut or tear each one into quarters. Dip each piece of dough first into the 1 stick of melted butter, then roll it in the cheese mixture to coat completely.
- Assemble and Bake: Arrange the coated dough pieces in the prepared Bundt pan, creating an even layer. Bake for 30 to 35 minutes, until the top is golden brown and the biscuits are cooked through. You can cover the top with aluminum foil during the last 10 minutes to prevent excess browning if needed.
- Invert and Serve: Let the bread cool in the pan for exactly 10 minutes. Place a large serving plate over the top of the pan and, using oven mitts, carefully and quickly invert it. Drizzle the warm bread with the remaining 1/4 cup of melted butter and sprinkle with extra Parmesan cheese before serving.
Recipe Tips
- How to keep the bread from sticking? The most important tip is to generously grease your Bundt pan. Inverting the bread after exactly 10 minutes of cooling is also crucial; this allows it to set up slightly, but the cheese and butter are still hot enough to release cleanly.
- Can I make this ahead of time? This dish is at its absolute best when served warm and fresh from the oven. For a head start, you can coat the biscuit pieces and arrange them in the pan, then cover and refrigerate for an hour before baking.
- What kind of biscuits should I use? For the best pull-apart texture, use standard-size refrigerated buttermilk or homestyle biscuits. Avoid the “flaky layers” or “Grands” style, as they don’t separate into pull-apart pieces as nicely.
- How can I add more flavor? This is a great base recipe. Try adding 1 teaspoon of garlic powder to the cheese mixture for a cheesy garlic bread flavor, or add some chopped, cooked bacon in with the biscuit pieces for a savory, meaty bite.
What To Serve With Savory Monkey Bread
This is the perfect appetizer for a party, potluck, or game day. It’s fantastic served on its own, but it’s even better with a side of warm marinara or pizza sauce for dipping. It also makes a great side dish for a simple soup or a large salad.
How To Store Savory Monkey Bread
- Best Eaten Fresh: This pull-apart bread is at its peak when it’s hot and gooey.
- Refrigerate: Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat: Reheat gently in the microwave in short bursts, or for a crispier result, in a 350°F oven for 5-10 minutes.
Savory Monkey Bread Nutrition Facts
- Serving: 1 serving
- Calories: 380 kcal
- Carbohydrates: 28g
- Protein: 12g
- Fat: 24g
- Saturated Fat: 15g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main difference is that this is a savory version. Traditional monkey bread is a sweet dish, with the biscuit pieces rolled in cinnamon and sugar and baked in a brown sugar caramel sauce. This version is savory, with Italian herbs and salty Parmesan cheese.
A Bundt pan is traditional and helps the bread cook evenly from all sides thanks to the center hole. However, you can also bake this in a 9×5-inch loaf pan or an 8×8-inch square pan. You may need to adjust the baking time slightly.
Yes. While Parmesan provides a great salty, nutty flavor, this would also be delicious with a shredded Italian blend, or a mix of Parmesan and sharp cheddar.
Try More Recipes:
- Paula Deen Gorilla Bread Recipe
- Paula Deen Banana Bread Recipe
- Paula Deen Krispy Kreme Bread Pudding Recipe
Paula Deen Savory Monkey Bread Recipe
Description
A savory twist on the classic pull-apart bread, this easy recipe uses refrigerated biscuits coated in butter, Parmesan cheese, and Italian herbs, all baked to golden perfection in a Bundt pan.
Ingredients
Instructions
- Preheat oven to 350°F. Generously butter a 12-cup Bundt pan.
- Combine the Parmesan cheese and Italian seasoning in a bowl.
- Separate the biscuits and cut each into quarters.
- Dip each biscuit piece in 1 stick of the melted butter, then roll it in the cheese mixture to coat.
- Arrange the coated dough pieces in the prepared pan.
- Bake for 30 to 35 minutes, until golden brown and cooked through.
- Let the pan cool for exactly 10 minutes, then invert onto a serving plate.
- Drizzle with the remaining 1/4 cup of melted butter and an extra sprinkle of Parmesan before serving.
Notes
- The most important tip for this recipe is to invert the pan after just 10 minutes of cooling; this ensures the cheesy crust releases cleanly without sticking.
- For the best flavor, use freshly grated Parmesan cheese from a block.
- Do not over-bake the bread, as the biscuits can become dry. The top should be a deep golden brown.
- Using a store-bought can of biscuits is the key shortcut that makes this impressive-looking appetizer incredibly quick and easy to assemble.
