I can recall attempting to make monkey bread when I was probably about 12 years old. I don’t think it turned out so well, but up until now, I was under the impression monkey bread is always sweet, made with cinnamon.
My understanding of monkey bread has shifted, however, thanks to a recipe I came across from thepioneerwoman.com. Her version is a Cheesy Monkey Bread, and because it sounds so damn delicious, I thought I would share it in case anyone else, like me, was blissfully unaware of the creative potential monkey bread offers in terms of it being savoury or sweet.
“Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, melted and cooled slightly
- 3 7.5-ounce cans buttermilk biscuits (not the flaky kind), cold
- 8 oz. dill havarti cheese, shredded
- 1/2 c. chopped fresh parsley
“Directions
- Preheat the oven to 350˚. Generously brush a 14-cup tube pan or Bundt pan with some of the melted butter (do not use a pan with a removable bottom or the butter might leak out).
- Open all the cans of cold biscuits and cut the biscuits into quarters. Toss the cheese and parsley together in a large bowl.
- 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.
- Bake until puffed, set and deep golden brown, 25 to 30 minutes. Let cool in the pan on a rack for 10 to 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,” the recipe states.
Sweet monkey bread is served as a breakfast treat in North America, but this savoury version could quickly become your best substitute for lunch and dinner.
ontheedgeofeverything 
