|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||15%|
|Total Sugars 6g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 instant biscuits, or refrigerated dough
4 ounces (1/2 cup) unsalted butter
3 cloves garlic, minced
For the "Everything" Toppings:
1/2 cup dried garlic, or onion
1/2 cup poppy seeds
1/2 cup sesame seeds
1/2 cup kosher salt
1/2 cup freshly ground black pepper
1/2 cup shredded cheddar cheese
Gather the ingredients.
Preheat oven to 350 F. Generously grease a 9- or 10-inch Bundt pan with cooking spray, oil or butter.
Place toppings in small bowls. You can always experiment with different toppings
Place minced garlic and butter in a microwave-safe bowl and microwave just until butter melts. Remove and stir.
Remove biscuits from tins, separate, and cut each biscuit in half. Make small round balls with each biscuit half.
Dip each biscuit ball in garlic butter. Roll ball in one of the toppings until it’s completely coated. Alternate balls into different toppings and be sure to alternate arrangement in pan.
Bake for 15 minutes uncovered. Cover lightly with aluminum and cook for another 15 minutes, until biscuits are golden brown.
Let biscuits cool in pan for about 5 minutes.
Run a small spatula or knife around edges to help dislodge monkey bread.
Place a serving plate on top, invert, and monkey bread should come right out.