Biscuits, butter, sugar, cinnamon. I think that’s all I need to say about this one.
This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Be careful if you use jumbo muffin cups like i did, the butter mixture spillled out a lot and got in the bottom of the oven. Put aluminum foil under the pan.
Monkey Bread
from Ryan via The Pioneer Woman
3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
Preheat the oven to 350.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups).
Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.
Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.
I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.
Oh man, it’s good.
This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Be careful if you use jumbo muffin cups like i did, the butter mixture spillled out a lot and got in the bottom of the oven. Put aluminum foil under the pan.
Monkey Bread
from Ryan via The Pioneer Woman
3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
Preheat the oven to 350.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups).
Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.
Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.
I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.
Oh man, it’s good.
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