Asiago Herb Monkey Bread

Savory, flavorful, pull apart bread.  

As a kid, my mom used to make the best breakfasts. And at the top of that list was her culinary masterpiece, her own Monkey Bread recipe. Growing up, there was nothing better than waking up to the smell of cinnamon and brown sugar caramelizing in the oven. My siblings and I would gather around the fresh baked monkey bread and gleefully pick off chunks of the caramelized, gooey biscuit bites, stuffing our faces and fighting like monkeys who got the gooiest, most sugar-coated pieces.  

This recipe was inspired by those memories, but asks the important question, can you have  monkey bread for dinner? And more importantly, what if it was savory?  

Well, I took that idea and ran with it, creating the concept of an asiago herb monkey bread. Using the same concept as a sweet monkey bread, you start with some biscuits, butter, and a Bundt cake. But we switch gears here and instead of brown sugar, we’re adding herbs and seasonings like rosemary, basil, onion, and lots and lots of shredded Asiago.  

The result is something like a pull apart cheesy bread. Add in a bowl of marinara for dipping, and you’ve got a perfect finger food recipe that could feed a hungry family of 8.  

Time You Need 

  • Prep: 20 minutes 
  • Baking: ~30 minutes

What You Need 

  • 2 12 oz cans of buttermilk biscuit dough  
  • 5 tbsp of butter  
  • 1 tbsp olive oil + more for drizzling  
  • 5 cloves of garlic, minced  
  • 2 cups of shredded asiago cheese 
  • 1 tbsp dried basil  
  • 1 tbsp dried Italian seasoning  
  • ½ tbsp dried rosemary 
  • 1 tbsp garlic powder 
  • 1 tbsp fresh ground black pepper  
  • 1 tbsp dried onion flakes  
  • Nonstick cooking spray + Bundt or tube cake pan  
  • Marinara for dipping  

What You Do  

  • Preheat the oven to 375.  
  • Remove biscuits from packaging and separate into single biscuits. Using a clean pair of food scissors or a knife, cut the biscuits into small quarter-sized pieces and set aside on a clean plate.  
  • In a small saucepan or skillet, melt the butter and add in minced garlic and olive oil. Mix in Italian seasoning, basil, garlic powder and onion flakes. Remove from heat and pour into a large bowl.  
  • Next, take a 12 inch Bundt cake pan and generously grease with non-stick cooking spray.  
  • In another small bowl, add your cheese, rosemary, and black pepper.  
  • Then, working one piece at a time, take the cut pieces of biscuit and dunk in the herb butter mixture, and then into the seasoned cheese bowl.  
  • Layer the pieces of biscuit in the Bundt cake. Repeat the above steps for the  rest of the biscuits.  
  • Once finished, add any remaining cheese, melted butter, or a bit of olive oil over the top of the biscuit pieces in the pan. Feel free to toss any additional seasonings on as well.  
  • Bake in the oven for about 30 minutes, or until the biscuits begin to turn a golden brown. Remove from oven, and let cool in the pan for 5 minutes, before turning over and serving.  
  • Serve with marina or other dipping sauce.  
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