Garlic Cheddar Monkey Bread
I usually make everything from scratch but for some reason the biscuit dough from cans just taste better (and are a great shortcut) in this recipe. 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. These biscuits aren’t necessarily on the healthy side but they are a delicious treat as a game day appetizer.
The savory monkey bread is served with a duo of dipping sauces – ranch and marinara. Hot tip: make some extra garlic butter and dip it in both the garlic butter and the ranch to really blow your mind.
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
Heat the oven to 375º.
Add the butter and garlic to a small saucepot 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 then serve warm with ranch and marinara and remaining garlic butter for dipping.