Mmm, monkey bread! The very best of tear-and-share bread. We're all familiar with the sweet version, but with a few changes, monkey bread can become a cheesy and herby appetizer that you won't want to stop eating. Cheesy Monkey Bread is still a snap to make with only a few ingredients, and once you're done, you'll have a buttery melt-in-your-mouth delight. You might just be tempted to keep the whole thing to yourself.
Ingredients• 1 1/2 sticks (12 tablespoons) salted butter, melted and cooled slightly • 3 (7.5 ounce) cans buttermilk biscuits, not the flaky kind, cold • 1/2 cup fresh parsley, chopped • 8 ounces dill Havarti cheese, shredded
Preheat the oven to 350 degrees F.
Brush a bundt pan or tube pan with the melted butter generously but careful not to use too much.
Open all the cans of biscuits and cut each biscuit into quarter pieces.
Meanwhile, toss the parsley and Havarti cheese together in a large bowl.
Place half of the biscuit pieces into the pan, covering most of the bottom.
Drizzle half of the remaining melted butter on top of the biscuit layer.
Then, sprinkle half of the cheese parsley mixture onto the biscuit layer.
Layer the remaining biscuit pieces over the top and drizzle with the remaining melted butter.
Sprinkle the remaining cheese mixture on top.
Bake until puffed and deep golden brown, about 25-30 minutes.
Allow the monkey bread to cool for 10-15 minutes in the pan on a rack, then invert onto the rack while still warm.
When cooled enough, re-invert the Cheesy Monkey bread onto a platter or cutting board, cheese-side up.
Serve while warm and melty.