Jalapeño Cheddar Monkey Bread
Makes about 12 servings
  • 2 (16.3-ounce) cans refrigerated biscuits, each dough round quartered and rolled into balls
  • 8 ounces shredded sharp Cheddar cheese
  • ¼ cup unsalted butter, melted
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced fresh jalapeños, seeds and stems removed
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • Garnish: shredded sharp Cheddar cheese, sliced fresh jalapeños
  1. Preheat oven to 350°.
  2. Roll each dough ball in 1 teaspoon cheese, gently pressing cheese into dough.
  3. In a large bowl, stir together butter, thyme, oregano, jalapeños, salt, granulated garlic, and granulated onion.
  4. Spray a 15-cup Bundt pan with cooking spray. Working in batches, coat dough balls in butter mixture. Arrange dough balls in prepared pan. Drizzle any remaining butter mixture over dough.
  5. Bake until lightly browned and biscuits are cooked through, 35 to 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes; invert onto a serving platter. Garnish with cheese and jalapeños, if desired. Serve warm.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/jalapeno-cheddar-monkey-bread/