Monkey Bread
Posted on: January 24, 2018

Monkey Bread
Serves 6 to 8

1 (16.3-ounce) can biscuits
2 tablespoons ground cinnamon
¼ cup granulated sugar
¹⁄³ cup firmly packed brown sugar
3 tablespoons cold salted sweet cream butter, cut
into ½-inch pieces

Cut each biscuit into quarters. Throw the pieces in a 1-gallon resealable
plastic bag with the cinnamon and granulated sugar, seal
it tightly, and shake until coated. Oil the insert of your Dutch oven
and dump in the coated pieces. Sprinkle the brown sugar and butter
chunks over the top.
Cover the Dutch oven, put 12 coals on top and 6 coals around the
outside of the bottom (not underneath), and bake for about 30 minutes,
or until the biscuits pop up cooked through. Remove the insert
and flip it upside down into another pan. The butter and brown
sugar will have sunk to the bottom and coated the bread so it looks
like a Bundt cake. To serve it, just pull the pieces apart.


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