I love a hot, buttery piece of mini garlic monkey bread with my pasta. I usually end up eating more bread than pasta. This is a simple side dish that will go perfectly with your Italian inspired meal.
We also love it with soups, salads, roasts, pot luck dinners, or barbecues. This Mini Garlic Monkey Bread goes with just about anything.
Recipe Ingredient Notes
To make (recipe name), you will need the following ingredients:
- Buttermilk biscuits
- Butter, melted
- Garlic cloves, minced
- Dried parsley
- Grated parmesan cheese, plus more for sprinkling on top
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Mini Garlic Monkey Bread
- Preheat oven to 400℉. Lightly grease a 12 cup muffin tin with cooking spray.
- Cut each biscuit into quarters and place into a bowl.
- Combine butter, garlic, parsley and ¼ cup of Parmesan cheese. Pour over biscuit pieces.
- Gently toss together and make sure everything is evenly coated with the butter mixture.
- Place 6-7 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
- Bake 12-14 minutes or until golden. Serve warm.
Could I make this recipe using roll dough instead of biscuit dough?
This recipe calls for pre-made biscuit dough, however, you could try to use a different bread dough.
You could make your own dough, (we recommend trying our 30 Minute Dinner Rolls, dough recipe) or you could purchase frozen dough roll.
For this recipe, we have found that the lighter, more airy biscuit dough works best, but roll dough would also work. You may just want to cut it into smaller bits, to create the pull apart.
What could I serve Mini Garlic Monkey Bread?
I love bread. I could honestly eat it as my appetizer, main course, and dessert. It just takes so good, especially this monkey bread.
If you don’t want to eat it for every part of your meal, we do have a few main dish recommendations, to serve these monkey breads with.
Here are some of our favorites:
- Instant Pot Lasagna Soup
- The Best Minestrone Soup with Italian Sausage
- Roasted Tomato Basil Soup
- Layered Bacon and Swiss Salad
- Three Ingredient Avocado Salad
- Protein Pasta
- One Pan Chili Beef Pasta
- Chili’s Copycat Cajun Chicken
- Instant Pot Italian Beef Roast
Enjoy More Delicious Quick Breads
Browse our comprehensive collection of yeast leavened bread recipes here.
- Caramel Monkey Bread Breakfast Pull Apart
- Disneyland’s Sweet Cornbread
- Easy Homemade Cornbread
- Cinnamon and Sugar Quick Bread
Mini Garlic Monkey Bread Recipe
Ingredients
- 2 (7.5 oz) cans buttermilk biscuits
- 6 Tablespoon butter, melted
- 4 garlic cloves, minced
- 2 Tablespoon dried parsley
- ¼ cup Parmesan cheese, plus more for sprinkling on top
Instructions
- Preheat oven to 400℉. Lightly grease a 12 cup muffin tin with cooking spray.
- Cut each biscuit into quarters and place into a bowl.
- Combine butter, garlic, parsley and ¼ cup of Parmesan cheese. Pour over biscuit pieces.
- Gently toss together and make sure everything is evenly coated with the butter mixture.
- Place 6-7 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
- Bake 12-14 minutes or until golden. Serve warm.
Notes
- You could make your own dough, (we recommend trying our 30 Minute Dinner Rolls, dough recipe) or you could purchase frozen dough roll.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks absolutely amazing. I want to try these so bad!
YUM!! I think this will be on the menu with my next pasta dish!
Yum yum yum… and they’re little so they can’t have many calories, right? lol…. Stop by and link up if you have time!
Mary
Soooooo delish!! Loved these! I used one tube of Pillsbury Buttermilk biscuits and made six mini monkey bread muffins.
Omgosh these r awesome!!!!!! My whole family loved them.
These were very simple to make. The whole family enjoyed them! 🙂
Can this monkey bread be made a little ahead of time?
These are BEST fresh from the oven, however they can be made a day or so ahead of time and stored in an airtight container. We recommend serving them warm, so you could try reheating them briefly in the microwave before serving.
I wanted to like this recipe. Super doughy at 14 minutes, I added five more minutes and still they’re raw inside. They’re going to be burnt by the time they are cooked through.