Cheesy Monkey Bread

(from castro15’s recipe box)

Categories: Pizza/Flatbread


  • 1 1/2 sticks (12 tbsp.) salted butter, melted and cooled slightly
  • 3 (7.5 oz. each) cans buttermilk biscuits (not the flaky kind), cold
  • 8 oz. dill Havarti cheese, shredded
  • 1/2 cup chopped fresh parsley


  1. Preheat the oven to 350. Generously brush a 14-cup tube pan or Bundt pan with some of the melted butter.

  2. Open all the cans of cold biscuits and cut the biscuits into quarters. Toss the cheese and parsley together in large bowl.

  3. Arrange half the biscuit pieces in the bottom of the pan, covering most if not all of the bottom. Drizzle with half of the remaining melted butter. Sprinkle with half of the cheese mixture. Layer the remaining biscuit pieces over the top and drizzle with the remaining melted butter. Sprinkle with the remaining cheese mixture.

  4. Bake until puffed, set and deep golden brown, 25-30 minutes. Let cool in the pan on a rack for 10-15 minutes, then invert onto the rack while still warm. Re-invert onto a cutting board or platter and serve cheese-side up. The bread is best served warm.

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