Savory Monkey Bread

first published October 2010

Remember Monkey Bread?  From my friend Katherine Martucci, this is one of those recipes similar to those I pulled out of my early marriage cookbooks (“Elegant But Easy Cookbook”).  Katherine got this one from Ruth MacPhearson’s cookbook “That’s’ Entertaining”.  Most of the Monkey Bread recipes I remember were sweet and sticky…this one is deliciously savory (and easy) using scallions, parsley and dill weed.  (You can get creative and use other herbs and salt or even cheese as well.) Even though you’ll be saving tons of time by using prepared biscuits, your guests absolutely will rave.  They don’t really need to know, do they?


  • 5  –  7 1/2 oz tubes refrigerated Pillsbury buttermilk biscuits
  • 1 and 1/2 sticks of butter- melted
  • 2 TBL chopped scallions – or 2 TBL chives- I use both
  • 1/4 cup chopped fresh parsley
  • 1 TBL dried dill weed


1. Add all of the above ingredients to the melted butter.

2. Separate each biscuit and cut each in half.

3. Dip each half in the melted butter mixture and place into a bundt pan. I use a teflon lined pan so it doesn’t stick when you unmold it (Remember Teflon bundt pans!!? Boy, I am aging myself!) Just keep dipping the bread evenly around the bundt pan until all the biscuits are used up. (The biscuits will overlap each other loosely.)

4. Cover with aluminum foil and place in the fridge overnight. When ready to bake, remove aluminum foil and place in a 350 degree oven for 35 to 40 minutes — until brown.  (Time it so that it will be ready just before serving)

5. Turn the bundt pan upside down on a platter and it will easily slide out.  Serve immediately while warm.