Bread week continues with a fun twist on good old monkey bread – mini garlic monkey breads. The well know version of monkey bread usually consists of pieces of yeast dough individually covered in melted butter, cinnamon, sugar and chopped pecans then baked in a bundt cake pan.
Today’s recipe takes the classic from a sweet breakfast treat to a savory side that is perfect to accompany a bowl of soup or a plate of pasta. Instead of a yeast dough we are using biscuit dough from a can – one of my favorite shortcuts to use. Then the dough gets a coating of melted butter, galic, parsley and Parmesan cheese! Have I got you drooling? And don’t forget the mini aspect of these. They get their portion control from cooking in a muffin tin. These mini garlic monkey breads turned out so yummy! This will definitely be in my regular rotation now.
- BUTTERMILK BISCUITS
- DRIED PARSLEY FLAKES
- PARMESAN CHEESE