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Garlic Parmesan Monkey Bread

A savory, pull-apart bread made with soft biscuit dough, drenched in garlic herb butter, and loaded with parmesan cheese. Baked in a bundt pan for a stunning presentation.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cans refrigerated buttermilk biscuit dough 16 oz each
Garlic Butter Coating
  • 0.5 cup unsalted butter melted
  • 3 cloves fresh garlic minced
  • 1 tsp garlic powder
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly cracked

Equipment

  • 10-12 cup Bundt pan
  • Large Mixing Bowl
  • Kitchen shears or knife

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with non-stick cooking spray.
  2. In a bowl, melt the butter and whisk in minced garlic, garlic powder, salt, and pepper.
  3. Cut each refrigerated biscuit into quarters and place all pieces into a large mixing bowl.
  4. Pour the melted garlic butter over the biscuit pieces. Sprinkle with grated Parmesan and chopped parsley. Toss gently to coat every piece.
  5. Transfer the coated dough pieces to the prepared bundt pan, arranging loosely. Pour any remaining butter and cheese from the bowl over the top.
  6. Bake for 30-35 minutes until deep golden brown and cooked through.
  7. Let the bread rest in the pan for 5-10 minutes before carefully inverting onto a serving platter. Serve warm.

Notes

Do not pack the dough tightly into the bundt pan; it needs room to expand. If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.