Monkey Bread
Growing up in my household, there were a few recipes that my dad would make with us kids on a regular basis. Monkey Bread was always a Sunday morning favorite. It really helps to have some extra hands around when it comes to all the cutting and coating in sugar that is required. I think this recipe is the single reason why you could always find a 4 pack of Pillsbury biscuits in the fridge growing up.
I made this when Hubby’s siblings were in town and we all enjoyed the sugary sweetness just as much as I remember from my childhood. I later found out that my younger siblings back home made it that day as well since I had to call home to get the recipe.
Since this was the first time I’ve made Monkey Bread without the help of my Dad, I did overcook the syrup a bit. It caramelized more than it should. You really want it to be a gooey sticky mess gooing out of the bread. But even the more caramelized version was delicious.
One year ago – Tomatoes Stuffed with Salmon Dill Dip
Monkey Bread – recipe from my Dad – no idea where it originally comes from
4 cans Pillsbury biscuit (get the kind that come in a 4 pack, the small ones, not the Grands)
Sugar coating:
2/3 brown sugar – I was running low on brown sugar, so I used 1/3 cup white and 1/3 cup brown
1/2 tsp cinnamon
Syrup topping:
3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
1/2 Tbsp cinnamon
Preheat oven to 350. Spray your angel food cake or bundt pan.
Mix the sugar coating in a ziplock bag (feel free to add more cinnamon and/or sugar if you run out during the coating process). Cut the biscuits into 4 (kitchen shears work great for this). Drop the biscuit pieces into the ziplock bag and shake to coat. Drop coated biscuit pieces into the prepared pan.
Bring syrup ingredients to a boil. Boil for 5 minutes, then pour over biscuit pieces. Bake for 35 minutes.
Turn over onto plate and serve while hot.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ve actually never had biscuits and gravy, but this sounds yummy, so I would definitely like to try it. I never realized it was so easy to make. Thanks for sharing!
Wait – that’s all it takes to make biscuits and gravy?
I want that now
mmm….. I just decided I am going to make this on Thursday when my boyfriend gets home from sea. =)
Thank you for sharing. =)
I’m with One Ordinary Day! You’re the third or so blog in the past day I’ve seen post about biscuits and gravy. I’d say that’s a sign!
~ingrid
Yummy is all I can say!
I just moved to Southwestern Virginia a few months ago, and biscuits and gravy are an everyday delicacy around here.
A couple of tips from my grandma…use hot sausgae because it gives it a TON of flavor without making the gravey actually hot. (The milk and flour tone it down)
And to avoid the whisking, after browning the sausage, add just the flower. It will make a roux from the fat that has cooked out of the sausage. THEN turn it on high and add the milk. No whisking, no lumps. I guarantee it! ;D
Sounds perfect! We went to some breakfast place on Sunday and I had sausage and biscuits on my mind, and they didn’t have any! How can they even call themselves a breakfast place??
Hi, my children just finished eating your biscuits and gravy. All three of them loved it. I loved it as it was super easy and fairly quick to make. Thanks!
~ingrid
Hi there! I simply wish to give an enormous thumbs
up for the great info you have got right here on this post.
I can be coming back to your weblog for extra soon.
Hiya! I just want to give a huge thumbs up for the
good data you have got right here on this post. I will likely be coming
again to your weblog for more soon.