Garlic Cheddar Monkey Bread

Pieces of dough are dipped in garlic herb butter and added to a baking tin with heaps of Cheddar cheese and baked until the dough is golden brown and the cheese is gooey.

Course Appetizer

Cuisine American

Keyword biscuit, bread, cheddar, football, garlic, marinara, tailgating

Prep Time 30

Cook Time 40

Servings

Calories 241kcal

Ingredients

10 tablespoons unsalted butter
8 cloves garlic, minced
2 tablespoons flat-leaf parsley, chopped
2 (16.3-ounce) cans biscuit dough
1½ cups shredded sharp Cheddar cheese
¼ teaspoon kosher salt
Buttermilk ranch, for serving
Marinara sauce, warmed, for serving

US Customary - Metric

Instructions

Heat the oven to 375ºF (190ºC).
Add the butter and garlic to a small saucepan over medium-low heat. Simmer until the garlic is fragrant, about 5 minutes. Remove from heat and stir in the parsley. Brush the inside of a 9-inch cast iron skillet with butter.
Cut each biscuit in half. Dip each piece into the butter mixture and add to the greased pan in a single layer. Sprinkle with half of the cheese and continue to add the biscuit pieces dipped in butter then top with the remaining cheese.
Reserve the remaining garlic butter. Let sit in a warm place until the dough begins to puff slightly, about 30 minutes.
Bake until the biscuit dough is golden brown and the cheese is melted, about 35 to 40 minutes. Remove from the oven and let cool for about 5 minutes.
Serve warm with ranch and marinara and remaining garlic butter for dipping.

Nutrition