Savory Pull-Apart Biscuits
Do you remember monkey bread from your childhood? Or maybe you’re cooking it for your own kids? That cinnamon sweetness with fluffy biscuits and butter… almost like a quick and dirty inside out cinnamon roll, that you pulled apart to eat; and were encouraged to share with the rest of the family? And then when you were all done eating it, having to scrubbed your fingers raw to get the sugar butter stickiness off afterwards? Yeah that one!
Unfortunately that fun sweetness of monkey bread is not a dinner food and not everyone likes sweet breads. I know right!? I don’t understand it either, but means I don’t have to share all my goodies. Anyways, coming up with a not-sweet but fun breakfast biscuit, put me in the difficult fun spot. I needed to come up with a savory pull-apart biscuits recipe that I could serve with eggs and sausage at breakfast and with dinner. Challenge accepted!
The savory pull-apart biscuits recipe that I came up with, hit the spot perfectly! It’s quick and simple, like monkey bread, but savory with garlic and pepper. It works perfectly with pot roast dinners or with eggs and sausage for breakfast. Yes, I did use canned buttermilk biscuits for it, but that is a foundational part of my childhood memories of monkey bread and I couldn’t give it up. You can absolutely used homemade biscuits in it!
For individual servings I used a standard 6-well muffin pan. For a single pull-apart share, I used a 6-inch tall cake pan. This recipe is very scalable to feed a large group and a bread pan would work great for large scaled recipes! If you are going all out for say the holidays, the bunt pan would be perfect. Keep in mind, you will need to adjust the baking time for the larger scaled savory pull-apart biscuits recipes, or you will end up with that raw biscuit in the center. Cover the pans with tin foil to keep the tops from burning, if you need to!
Enjoy!
Savory Pull-Apart Biscuits
Monkey Bread but for dinner and savory breakfasts
Equipment
- 1 Mixing Bowl
- Kitchen Scissors or Knife
- 6-well Muffin Pan
- Small Bowl
- Fork
Ingredients
- 4 Canned Buttermilk Biscuits Cut into 6ths
- 3 tbsp Butter Melted
- 1/4 tsp Ground Black Pepper
- 1 tsp Garlic Minced
- 1/4 cup Parmesan Cheese Grated
Instructions
- Preheat oven to 350 degrees.
- Cut each biscuit into 6ths with either your kitchen scissors or a sharp knife, and place into your mixing bowl.
- Melt your butter in the small bowl and your pepper and garlic. Mix together and pour over your cut biscuits. Using the fork, or your fingers, toss the biscuits with the butter to evenly distribute.
- Add the parmesan cheese to the bowl and toss again.
- Evenly divide the coated biscuit pieces into your muffin pan; its 4 pieces per well. If desired scrape your bowl and distribute cooled butter onto the biscuits.
- Bake at 350 degrees for 10 minutes, and check them. You may need to add 2 minutes to your time. They will be done with the tops are browned and all middles are cooked through.
- Let cool in the pan for about 2 minutes and serve.