There’s just something about garlic, butter, and warm fluffy bread that feels like the ultimate comfort food. And when you put all those amazing things together into a pull-apart bread that’s crispy on the outside and soft on the inside? It’s seriously hard to resist.
This Easy Garlic Monkey Bread has quickly become one of my go-to recipes for family dinners, casual get-togethers, and those nights when you just want something ridiculously good without spending hours in the kitchen. It’s one of those dishes where everyone fights over the last piece and someone always asks for the recipe.
I first made this on a random weeknight when I had some biscuit dough hanging out in the fridge and a strong craving for garlic bread. I wasn’t expecting much, but it turned out so delicious I had to make it again the very next day. It’s super simple, kid-friendly, and guaranteed to make your kitchen smell like a little slice of heaven.
Let’s dive into everything you need to make it happen!
What You’ll Need
- 2 cans (16 oz each) refrigerated biscuit dough
- ½ cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley flakes
- ¼ teaspoon salt
- ½ cup freshly grated Parmesan cheese
Pro Tips
1. Let the kids get involved. Cutting up the biscuit dough and dipping the pieces in buttery garlic goodness is actually a lot of fun. It’s messy, sure, but it’s the kind of mess that turns into sweet memories.
2. Use fresh garlic if you can. I know garlic powder is easier, but freshly minced garlic makes a huge difference. It gives the bread that rich, mouthwatering flavor that garlic lovers dream about.
3. Don’t cram the pieces too tightly. When you’re layering the dough in your pan, make sure to leave a little room for everything to puff up. You’ll get that beautiful pull-apart effect instead of one big biscuit blob.
4. Serve it warm. Right out of the oven is definitely the best time to dig in. If you need to reheat later, pop it back in the oven for a few minutes so it stays crispy instead of getting chewy.
5. Pair it with a dipping sauce. If you want to take it up a notch, serve your garlic monkey bread with some warm marinara or a cheesy dip on the side. It’s ridiculously good.
Substitutions and Variations
- Cheese Swap: Try swapping the Parmesan for mozzarella if you want it extra gooey, or even sharp cheddar for a bolder flavor.
- Fresh Herbs: If you’ve got fresh herbs hanging out in your fridge, go ahead and use those instead of dried. Just double the amount since fresh herbs are a little milder.
- Different Doughs: If you’re feeling ambitious, you can totally use homemade dough. Just make sure it’s soft and yeast-based.
- Fun Add-ins: Want to mix it up? Add cooked bacon bits, chopped sun-dried tomatoes, or even some sliced olives right into the dough layers.
Make-Ahead Tips
If you’re planning ahead, you can cut the biscuit dough and mix the garlic butter a few hours or even a day before. Just store them separately in airtight containers in the fridge. When you’re ready to bake, toss everything together and pop it in the oven.
How to Make Easy Garlic Monkey Bread
- Preheat your oven to 350°F and grease a Bundt pan or a 9×13-inch baking dish.
- Cut each biscuit into four pieces.
- In a bowl, stir together the melted butter, minced garlic, oregano, basil, parsley, and salt.
- Dip each piece of biscuit dough into the butter mixture so it’s fully coated, then layer them into your pan.
- Once all your dough is in the pan, sprinkle the Parmesan cheese over the top.
- Bake for 30 to 35 minutes, or until the bread is golden brown and cooked through.
- Let it cool for about 5 minutes before flipping it out onto a plate or serving it straight from the pan.
Nutrition Details (Per Serving)
- Calories: 172
- Fat: 15.3g
- Carbohydrates: 4.8g
- Protein: 4.6g
- Sodium: 262mg
- Cholesterol: 37mg
Just a heads-up, these are rough estimates and can change depending on the exact brands and ingredients you use.
Leftovers and Storage
If you somehow have leftovers (not likely, but still), store them in an airtight container. You can leave them at room temperature for up to two days or refrigerate for up to a week.
To reheat, wrap the bread in foil and warm it in the oven at 250°F for about 10 to 15 minutes. This helps keep it soft inside and crispy outside. I wouldn’t recommend microwaving unless you’re okay with it getting a little chewy.
Wrapping Up
I hope you have as much fun making and eating this Easy Garlic Monkey Bread as I do every single time. It’s one of those recipes that just makes everything feel a little more cozy and delicious.
If you give it a try, leave a comment below and let me know how it turned out or if you have any questions. I love hearing about your kitchen adventures!
