Savory monkey bread is the best along side pasta!! Super easy to make and looks beautiful as an appetizer or side dish or any occasion.
We love monkey bread whether it is sweet or savory, but this easy savory monkey bread recipe gets a thumbs up when we serve it with spaghetti for dinner!! It is really a great side dish when serving pasta, or bring it to a potluck as an appetizer and it will be a hit! Here is the recipe for savory monkey bread. (originally published 2/16)
We’ve used this same recipe but made a sweet cherry cheesecake monkey bread that is great for breakfast or dessert…and this savory one is perfect for dinner.
You just need your favorite spices, a bundt pan, and 2 packages of refrigerated biscuits.
Here is how you make it.
I used a few different toppings; ground mustard, poppy seeds, a garlic salt mixture, kosher salt, and cheddar cheese.
- First cut your large refrigerated biscuits into quarters.
- Then melt your stick of butter and dunk one at a time into the butter
- Then put into one bowl of toppings and place in bottom of bundt pan that has been sprayed with non stick spray.
- I would suggest using a non stick bundt pan to begin with but still spraying it a bit to ensure it slides out nicely when your savory monkey bread is done….you want it to look pretty.
Here is the savory monkey bread recipe you can follow step by step and print out too.
This savory monkey bread recipe is really a pretty side dish if you have people over, is perfect along side a pasta dish, or use along side another appetizer like our cheesy chili dip!
Here’s a quick rundown. Let us know what you think!
Here’s the printable recipe:
Savory Monkey Bread
- Cut your refrigerated biscuits into 4 pcs each.
- Melt your butter and put all spices in their own small bowl.
- Spray your bundt pan with nonstick spray.
- Dunk each piece of biscuit into butter, then into one of the spices (go light on the salt).
- Put into bundt pan. Alternate spices around the pan so they are mixed up.
- Put into preheated oven for 350 degrees.
- Bake for approx 30 minutes or until top is golden brown and when you pick up one of the top pieces the one underneath is not still sticky/raw.
- Allow to cool and continue to cook in the bundt pan when you take it out.
- When cooled carefully flip the pan over using a plate or cutting board on the top so it comes out in one pretty bundt.
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