Cheese and Herb Monkey Bread
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1 teaspoon pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded or grated parmesan cheese
• 2 cans of refrigerated biscuits (8 Count each)
• ¾ cup butter or margarine, melted
Heat oven to 350°F. Generously grease a 12-cup tube pan (one-piece pan, not one with a removable bottom) or a 12-cup muffin pan with cooking spray.
In a bowl, mix oregano, basil, parsley, garlic powder, onion powder, salt, pepper, and cheeses.
Separate dough into 16 biscuits; cut each biscuit into 4 pieces(quarters). Roll each piece of biscuit in the cheese and herb mixture. Arrange in pan. Sprinkle any remaining cheese and herbs over the biscuits.
Pour melted butter over biscuit pieces.
For tube pan, bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel that stuck to the pan. Cut in slices or pull apart to serve. Serve warm.
For muffin pan, bake 15-20 minutes or until golden brown and no longer soft and doughy. Let cool 5 minutes. Serve warm.