Garlic Cheddar Monkey Bread

Ingredients

• 142 g (10 tablespoons)unsalted butter
• 8 clovesgarlic, minced
• 8 g (2 tablespoons)flat-leaf parsley, chopped
• 2 cans (462 g each; 16.3 oz each)biscuit dough
• 170 g (1½ cups)sharp Cheddar cheese, shredded
• 1.25 ml (¼ teaspoon)kosher salt
• To tastebuttermilk ranch, for serving
• To tastemarinara sauce, warmed, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Make garlic butter

   Put the butter and garlic in a small saucepan over medium-low heat. Simmer for about 5 minutes, until the garlic smells fragrant. Take the pan off the heat and stir in the parsley. Brush the inside of a 23 cm (9-inch) cast-iron skillet with some of the butter.

3. 3

   Layer the dough

   Cut each biscuit in half. Dip each piece in the butter mixture and arrange the pieces in a single layer in the greased pan. Sprinkle with half the cheese, then add the remaining butter-dipped dough and top with the rest of the cheese.

4. 4

   Let the dough puff

   Set aside the remaining garlic butter. Leave the dough in a warm place for about 30 minutes, until it begins to puff slightly.

5. 5

   Bake until golden

   Bake for 35 to 40 minutes, until the biscuit dough is golden brown and the cheese has melted. Take the skillet out of the oven and leave it to cool for about 5 minutes.

6. 6

   Serve warm

   Serve warm with ranch, warmed marinara and the reserved garlic butter for dipping.

What is garlic Cheddar monkey bread?

Monkey bread is a pull-apart bake associated with American home cooking, often made by baking small pieces of dough together in a pan. This version takes the sharing format in a savoury direction, with garlic butter, parsley and sharp Cheddar instead of a sweet coating.

Biscuit dough keeps the preparation straightforward, while the cheese melts between the pieces as they bake. The result is a warm, tear-and-share dish with dips served alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 6g protein, 5g carbs, 23g fat.

Most of the fat in a serving comes from the butter and Cheddar, while the biscuit dough contributes most of the carbohydrates and some of the protein. Serve a piece with salad or vegetables for a more balanced plate, and treat the dips as optional extras.

Why biscuit dough works

Ready-made biscuit dough gives you separate pieces that are easy to halve and coat. Arrange them in a single layer for the first layer so the cheese can be distributed between the dough and over the top.

Sharp Cheddar brings a pronounced savoury flavour to the buttery dough. Shred it before layering so it can be spread evenly.

Keep the garlic butter gentle

Low, gentle heat lets the garlic infuse the butter over about 5 minutes. Watch for fragrance rather than browning; the butter is also used to coat the dough, so burnt garlic would carry through the bake.

Stir in the parsley after taking the pan off the heat. Brush the skillet with butter before dipping the dough, and keep the remaining butter for serving.

Allow time for a little rise

After layering, leave the dough in a warm place for about 30 minutes. The cue in the method is a slight puff, rather than a large rise.

This resting time is part of the recipe, so allow for it alongside the 35 to 40 minutes of baking. The total time is about 70 minutes.

Check the bake

The dough should look golden brown and the Cheddar should be melted before you take the skillet out of the oven. If the top is not yet golden or the cheese has not melted, continue baking within the stated 35 to 40 minute range.

Rest the bake for about 5 minutes before serving. It will be very hot straight from the oven, and the brief rest makes it easier to pull apart.

Serve it for sharing

Set the skillet out warm with buttermilk ranch, warmed marinara and the reserved garlic butter. The dips give guests a choice of creamy, tomato-based or buttery flavours.

Serve it as a sharing appetiser or alongside a meal. A crisp green salad or simply prepared vegetables can make the plate feel more complete.

Recipe notes & tips

• Mince the garlic finely so it distributes through the butter.
• Use a 23 cm cast-iron skillet as specified so the dough fits in a single layer before the second layer is added.
• Dip each piece thoroughly in the butter mixture for an even coating.
• Reserve the remaining garlic butter before the dough rests.
• Let the bake cool for about 5 minutes before pulling it apart.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic butter for a little heat.
• Try another herb: Replace the parsley with chopped chives for a different savoury note.
• Use a cheese blend: Combine Cheddar with another good-melting cheese while keeping the total quantity similar.
• Serve extra dips: Put additional ranch or warmed marinara on the table for dunking.
• Add black pepper: Season the garlic butter with a little freshly ground pepper.

Common mistakes to avoid

• Browning the garlic: Keep the heat medium-low and remove the pan once the garlic is fragrant.
• Skipping the rest: Leave the assembled dough in a warm place for about 30 minutes, until it puffs slightly.
• Uneven coating: Dip each biscuit piece in the butter mixture before arranging it in the skillet.
• Forgetting the reserved butter: Set it aside before the dough rests so it is ready for dipping.
• Serving immediately: Allow about 5 minutes of cooling after baking before pulling the pieces apart.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat until hot in an oven, or warm individual portions in a microwave; the dough may be less crisp after storage.

Frequently asked questions