Cheesy Monkey Bread

5 from 3 votes

When I hear monkey bread, I usually think sweet, but this savory Cheesy Monkey Bread is oozing with gooey cheddar and sprinkled with savory herbs. Each irresistible pull-apart piece promises a burst of cheesy goodness, making it the perfect crowd-pleasing snack or side dish for any occasion.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side Dish

Servings:

Calories: 389kcal

Author: Courtney Paige

Equipment

12" cast iron skillet
Kitchen shears
cheese grater
Measuring Spoons

Ingredients

1 stick butter semi-melted
1 can flaky layers buttery biscuits 16 oz
4 oz shredded cheddar cheese
4 oz shredded monterey jack
¼ cup shaved parmesan
½ tsp salt
½ tsp pepper
½ tsp red pepper flakes
½ tsp onion powder

Instructions

Preheat the oven to 350°F. Shred all of the cheeses, cut the butter into cubes to be semi-melted (spreadable), and mince garlic.
Use kitchen shears to cut each biscuit into quarters.
Place the dough pieces in a large bowl with all of the shredded cheese. Gently toss cheeses with the dough until each biscuit is coated.
In a separate small mixing bowl, semi-melt the butter, meaning most of it should be melted, but overall still have some form to it. Add the minced garlic, fresh parsley, and seasonings to the butter, stir together with a spoon.
Generously butter a cast iron skillet. Arrange the cheese covered biscuit ball pieces to cover the pan in an even layer. Spread the seasoned butter mixture evenly over the top.
Bake for 23-25 minutes or until biscuits are risen and golden brown. Allow to cool for a few minutes after removing skillet from the oven.
Serve warm! This savory monkey bread recipe is excellent on its own, but I think they’d be delicious dipped in ranch, marinara sauce, or something of your choice!

Notes

Store in an airtight container on the counter for up to 3 days.

4 oz of shredded cheese is approximately 1 cup.

Nutrition