This Cheesy Monkey Bread Is Almost Better Than the Original


Pro tip: You can cut up the biscuits using a knife or kitchen shears.

1 1/2

sticks (12 tablespoons) salted butter, melted and cooled slightly


7.5-ounce cans buttermilk biscuits (not the flaky kind), cold 

8 oz.

dill havarti cheese, shredded 

1/2 c.

chopped fresh parsley 

Step  1 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). Step  2 Open all the cans of cold biscuits and cut the biscuits into quarters. Toss the cheese and parsley together in a large bowl. Step  3 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. Step  4 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.


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