Garlic Parmesan Monkey Bread (Print Version)

Buttery bread loaded with garlic, Parmesan, and herbs—ideal for sharing as a savory side or snack.

# What You’ll Need:

→ Dough

01 - 2 cans refrigerated biscuit dough (approximately 17 ounces total)

→ Garlic Butter

02 - 7 tablespoons unsalted butter, melted
03 - 4 garlic cloves, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped (optional)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Cheese

08 - 3/4 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese (optional)

# How to Make It:

01 - Preheat oven to 350°F (180°C). Lightly grease a 10-cup Bundt pan or 9-inch cake pan.
02 - Divide each biscuit dough round into quarters using a sharp knife.
03 - In a large mixing bowl, combine melted butter, finely minced garlic, parsley, chives, salt, and black pepper until well blended.
04 - Add dough pieces to the butter mixture and gently toss to ensure every piece is evenly coated.
05 - Add grated Parmesan cheese to the dough and toss once more to distribute cheese throughout.
06 - Layer half the coated dough pieces in the prepared pan. Sprinkle with half the mozzarella if using. Add remaining dough and top with the rest of the mozzarella.
07 - Bake for 28 to 32 minutes, until bread is golden brown and cooked through.
08 - Allow bread to cool in the pan for 5 to 10 minutes before inverting onto a serving plate. Serve warm, garnished with additional parsley if desired.

# Additional Tips::

01 -
  • Pull apart fun that doubles as finger food
  • Ready in less than an hour
  • Uses store bought biscuit dough for quick prep
  • Loaded with garlic, buttery rich herbs, and two cheeses
  • Always gone within minutes at parties
02 -
  • High in satisfying flavor but still easy to portion and share
  • Vegetarian friendly with no meat needed
  • Impressive presentation without any complicated shaping
03 -
  • Let the butter mixture sit for a minute after stirring so all the flavors blend fully for deeper results
  • Rolling the dough in the cheese by hand is messier but more effective than stirring with a spoon
  • Do not skip letting it cool a little in the pan the shape sets and the bottom gets extra flavorful from soaking up the butter

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