This monkey bread is as fun to make as it is to eat. This savory “everything” version starts with buttermilk biscuit dough balls. You’ll dip them into garlic butter, roll them in seeds and cheese, and bake it all together—then pull apart to eat. This cheesy, seeded monkey bread truly is "everything."
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- 2 (16 ounce) cans of 8-count instant biscuits or refrigerated dough you can cut into 32 small pieces
- 1 stick butter
- 3 garlic cloves (minced)
- For the 6 “Everything” toppings:
- 1/2 cup dehydrated/dried garlic or onion
- 1/2 cup poppy seeds
- 1/2 cup sesame seeds
- 1/2 cup salt
- 1/2 cup black pepper
- 1/2 cup cheddar cheese
Preheat oven to 350 F.
Generously grease a 9 or 10 inch Bundt pan with cooking spray, oil or butter. Be sure to thoroughly coat.
Place the toppings in small bowls. You can always experiment with different toppings
Place the minced garlic and butter in a microwave-safe bowl and microwave just until the butter melts. Remove and stir.
Remove the biscuits from the tins, separate and cut each biscuit in half. Make small round balls with each biscuit half.
Dip each biscuit ball in the garlic butter. And then roll the ball in one of the toppings until it’s completely coated. Alternate the balls into the different toppings and be sure to alternate their arrangement in the pan.
Bake for 15 minutes uncovered. And then cover lightly with aluminum and cook for another 15 minutes. Total cook time might be 30 to 35 minutes. You want the biscuits cooked through and the surface golden brown.
Let the biscuits cool in the pan for about 5 minutes.
Run a small spatula or knife around the edges to help dislodge the monkey bread.
Place a serving plate on top, invert, the monkey bread should come right out.