Mini Garlic Monkey Bread
Mini garlic bread that comes together in just 10 minutes – so buttery, so garlicky and just so easy!
I’m not one to cut corners but when it comes to Thanksgiving, I’ll take any shortcut available. After all, you have 8 things in the oven, the guests are all waiting and hungry, and one of your pies you were supposed to pick up ran out of stock.
There’s enough stress going around so that’s where these mini monkey breads come in.
They look super fancy, they’re amazingly buttery loaded with garlicky goodness, and they take just 10 minutes to put together. Done and done.
Although I should warn you that these mini breads will disappear fast so if I were you, I’d keep an extra stash hidden somewhere in the house to keep for yourself!
Mini Garlic Monkey Bread
Ingredients
- 1 16-ounce tube refrigerated buttermilk biscuits
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley flakes
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
- Cut each of the 8 biscuits into eighths, making 64 pieces.
- In a large bowl, whisk together butter, Parmesan, garlic, oregano, basil, parsley and salt, reserving 2 tablespoons; set aside. Stir in biscuit pieces and gently toss to combine.
- Drop 5-6 pieces into each muffin cup. Using your fingertips, gently press the last piece in the center.
- Place into oven and bake until golden brown, about 8-10 minutes.
- Serve immediately, brushed with remaining butter mixture.
Did you make this recipe?
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I don’t normally cook with premade ingredients or biscuits but these were amazing!! So so delicious and everyone loved them from mature to very young…including the grandkids. This is definitely a keeper!
The best garlic bread I have ever had
1. Could you make these into mini pizzas?
2.Can you use processed parmesan cheese instead of fresh?
3. What would the ratio of garlic powder be to fresh…if we didn’t have access to any fresh?
4. would you recommend a marinara sauce as an addition?
Thank you
These were really good. I followed the instructions exactly and made two batches. I was worried that the garlic would burn in the oven but it didn’t.
Actually, I added a couple extra tablespoons of butter to the mixture. It helped coat it easier.
Fairly easy to make. However when you make them be sure to put a pan under the muffin tin. They expanded so much that the butter pushed out of the tin and started smoking in the oven. Currently trying to air out my house lol.
We made these twice . First time very good ! 2nd time increased the butter bout 25%, me!ted it just little so would coat better , saved a little for brushing on later. They were excellent. Didn’t finish my spaghetti cause I wanted them all.
This were so delicious and so simple to make! Will definitely be making them again.
OMG, This recipe is so amazing…I am a bread lover and I technically shouldn’t be eating it, per MD..BUT..when I saw this recipe; I had to try it. Did I say..OMG..The dough gets infused with the garlic – herb butter blend as it bakes in the oven. If you love garlic, and you love bread…You are going to make this quick and easy recipe a keeper..
Thank you for the recipe.
Made these for dinner at a friend’s house last night and her fiancé, who is a chef by profession, asked for the recipe. I mixed it up ahead (about 2.5 hrs) and just took the filled muffin tin over, to minimize prep at her home and allow me more time to socialize out of the kitchen. Made the mistake of melting the butter first and then dropping the biscuit pieces into the butter as I cut them — didn’t occur to me that the cool biscuits would immediately start cooling the butter mix (duh!). It still worked out ok, though. I followed someone else’s tip on making more butter mix than the recipe called for (1.5x) and that was the perfect amount.
Can I use Grands frozen Southern Biscuits for this.? Ty!
These were delicious little mini-breads! I followed the recipe exactly but had to make up a little more butter/garlic/parmesan mixture to brush over the breads at the end of cooking. My family loved them so much I made a second batch the next day and we devoured them right out of the oven. You would never know these started with refrigerated biscuits. Thank you so much for sharing your wonderful recipe. They are our new favorite!
These are so yummy! I’ve made these the last two Thanksgivings because they were such a hit the first time. Getting ready to make them again for this Thanksgiving as well. They’ve sort of become a tradition you could say. Thank you for sharing.
I want to make these for dinner but I do not have a muffin pan here where I’m staying, can I do them on a cookie sheet?
Jo, I worry that these won’t retain their shape when using a cookie sheet. 🙁
This looks soooo good!! But I hate using canned biscuits as I really enjoy making everything from scratch — is there any reason it would vary if I make my own biscuit dough?
I don’t see why it would! 🙂
Turned out so good. I used garlic salt instead of garlic and i didnt have any oregano but they still turned out so nice. I also had to cook the a little longer, might of been because of the biscuits i had. Love them
Made these for Thanksgiving! My family life them!
So, made them again the day after to go with the turkey soup! Thanks for this yummy and easy recipe!
Can these be prepared early and baked later? Sending to friends on a Meal Train who won’t eat until later.
Yes, absolutely.
If i made this recipe earlier in the day would they taste alright if i reheated them in the microwave later. Or even the next day?
Yes, absolutely.
I just made these and they are incredible!
My oven runs hot so 375 was good for me
Thank you so much for the recipe! !!
Just came across your mini garlic monkey bread recipe. Looks delicious.
Can this be prepped earlier in day, put in muffin pan and kept in fridge till ready to put in oven ??? Or should I not put in fridge ?
Yes, you can prep ahead of time and store in the refrigerator.
Hi! I was just wondering if the bake time would be the same if I took off the seasoning. Thanks!
Yes, the bake time will remain the same.
Hi
i made this today and it came out very good. Only one thing is I put too many biscuit pieces in one cup muffin tin.
if anyone wanna make this please make sure you are not put more than 7 pieces per muffin tin cup. Apart from that (which is my mistake) it is really good recipe.
thank you for the recipe.
Can fresh herbs be used instead of dried?
Yes, absolutely. The ratio for dry to fresh herbs is typically 1:3.
Could I do these in a bundt pan instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
How much parmesan cheese
The recipe calls for 2 tablespoons freshly grated Parmesan.
I made these last weekend, but a bit differently. I used the pilsbury country biscuits cut into 4 pieces. I added 1/4 cup of shredded mozzarella cheese to the butter mixture. I only put f our pieces in each muffin space, so the 5 of us each had 2 italian monkey bread each to go with our beef stew. It was a great hit!
Made these last night and they were an absolute hit! I loved how easy they were to make, too.
Thank you for sharing this!
Made these with our Christmas Eve dinner an they were amazing! I couldn’t stop eating them and everyone loved them. Thank you!
I am making these for Christmas dinner and just wanted to be sure I bought the right bisquits! Are they the home style bisquits or the flaky layer bisquits? TIA!!!
You can really use either or – it’s up to you!
These look amazing. I thought I would make them for thanksgiving. I am having 36 people and anything I can do ahead of time is the best. Can I prepare these earlier in the day and bake them before we eat? Or is there any steps I could do earlier? Thanks!
Yes, absolutely. You can prep everything beforehand and bake right before serving.
Oops, just saw your response, above!
I made these tonight and my family fought over them. They were delicious.
Can I use a tube of refrigerated country biscuits rather than buttermilk? I don’t know if that’s the same thing, but that’s what I have in the fridge (Pillsbury).
Thanks!
can I use my regular bun recipe
Yes, absolutely.
I just made these this morning….at 7 am. Yeah, I know, too early….but not for me! Been saving this recipe for days now coz I was thinking what else to make from my Pillsbury biscuits dough and I miss the garlic knots with salsa dip we get in Hawaii…sadly, kids are getting tired of just the plain biscuit/butter/honey thing…and this was just perfect for it. You are right, it’s so damn delish! Thank you for posting 🙂
thankyou for recipe, it is good recipe
Love your recipes! I have made a few of them, and my family loves them. Would you be able to cut the dough into pieces ahead of time?
That should be fine but I recommend keeping the dough chilled until baking.
Whoa Nellie!! My hubby made these tonight while I made dinner. They are crazy good!!!! So glad I pinned this simple yet delicious recipe. Thanks!!!!
Will the regular Country Biscuits work, or should they really be the Buttermilk biscuits?
The Country Biscuits should work just fine!
Is pillsbury buttermilk biscuits the same thing?
Yes, they are the same. Pillsbury is simply a brand name but any brand of biscuits will work just fine in this recipe.
Miam miam.just made it,so good,like everything I did from your website .i didn’t know what to do whit my biscuits ,Tadaaaa,found it,thanks
Yesterday, my cousin suggested I follow you. So, I decided to try one of your recipes for dinner, before I got my hopes up. I’ve seen many sites like this and sometimes they don’t pan out. Mostly, I cook from The Pioneer Woman website, or my own stuff. Well, let me tell you how much my family LOVED your Chicken and Broccoli Alfredo along with these gems!!! Thanks bunches and I look forward to trying another dish.
OMG! I had some leftover meatballs in sauce from dinner yesterday but no spaghetti. Didn’t feel like dragging out a heavy pot and cooking pasta (got a broken ankle). So I threw these in a bowl and in the oven. I am now completely stuffed! I hate my meatballs and four….yes FOUR of these. Can’t wait till my husband gets home from work to try them. Will definitely make again. So easy!
Oops…ATE not hate…I loved these!
I would love to make these for a xmas eve gathering. Can they be made ahead, then reheated?
Yes, these reheat beautifully in the microwave or in the oven.
Hi there! Just wondering is anyone has ever used a different type of pan? Loaf or bundt?
A bundt or loaf pan should work just fine, but you may have to adjust cooking time as needed.
I made these last night to go along with our spaghetti and I couldn’t get over how quick and easy they were to make and how DELICIOUS they were! I have to admit I don’t love making breads and rolls because I’m just not a patient person. But these babies are so easy, I can whip them up super quick! Thanks for sharing. These are a new family fav!
I’ve already ‘pinned’ these – they look soooo good !
Would olive oil work in place of butter?
It is really best to use butter to obtain the best results possible.
These looked amazing so I made them twice. But unfortunately both times when the timer went off they were not fully cooked. After adding 4-6 more minutes to get them cooked, the bottoms were burnt. Any suggestions?
Alyssa, your oven may be set too high. Try using an oven thermometer to ensure that the correct temperature is set.
Thanks, I’ll look into that!
I am so regretting the moment I found this recipe. So easy and beyond delicious – I may or may not have eaten five by myself :T
I only recently discovered your site, and this is the second recipe I’ve tried – both have been amazing. Thank you! Can’t wait to explore the rest of your recipes.
Yet another kitchen hit! Classic ingredients for a classic taste!
Damn, these look delicious(although I’m sure you’ve never gotten that before;-))! Monkey bread is the absolute best, as is garlic bread, so this recipe should be fantastic. I’d like to add this to my Thanksgiving table! Thanks for sharing, Chungah!
What a great post! I love your writing, you are sooo funny! And as I’m reading this my mouth is watering. Can’t wait to make these. Only problem will be keeping myself from eating them all before they make it to the table!
I made your one pan enchilada bake recipe last week, and I had to buy a 4-pack of buttermilk biscuit tubes because my grocery store was out of single tubes. I thought, man, I’m going to have to make the enchilada bake four times… not that anybody would complain, it was AMAZING… but I like variety. Problem = solved! Can’t wait to try this recipe, I think I’ll be pairing it with the bang bang shrimp pasta recipe too! (Loved the bang bang chicken!)
I’m totally with you on cutting corners whenever possibly during Thanksgiving. I can see this bread being a big hit with my friends and family!
Bread is my favorite Thanksgiving dish and I think I just found the newest addition to my Thanksgiving meal!
OHMYYUM!
I absolutely love these, what a perfect bread to serve at Thanksgiving – the mini size is irresistible!
I never thought I’d call garlic bread adorable, but these are just too cute! Look super yummy too. Pinned!
These are too cute Chungah! I’m sure I’d be able to eat at least half in one sitting haha! I love the addition of parmesan on top 🙂
I understand you completely on cutting corners, but there is a time and place! These look so yummy, they could even be good for a busy weeknight! They are absolutely beautiful too!
These look amazing. I will be making them this week with spaghetti and meatballs (as an alternative to garlic bread). Love this site! Discovered it while looking up recipes for zucchini and am hooked!
Oh my i haven’t seen these in years & when i say years that’s a long, long time ago. Thanks really love them & there great for kids, just fun & so, so, good.
I love garlic, can’t wait to try these!
I am lucky that I am Canadian, living in the States so that I get to celebrate 2 Thanksgivings….which means TWO opportunities to eat these little bites of carby, buttery goodness! And, ready in 10 mins? All over that. Pinned!
What a great idea! These will be the hit of my next spaghetti supper! Thanks for sharing. Hope you can bring these by What’d You Do This Weekend on Monday.
Linda @ Tumbleweed Contessa
Hi Chungah,
We just had dinner and here I am, drooling.
We were already happy that we could buy buttermilk here in Thailand.
Now you’re talking about buttermilk biscuits.
(Same as the buttermilk powder for the ranch dressing)
Please tell me what to do.
LOUISE
Louise, because I do not reside in Thailand, I cannot answer with certainty what is best here. Please use your best judgment to find the most appropriate substitute for buttermilk biscuits (or any variation of refrigerated biscuits).
buttermilk biscuits use “buttermilk “instead of regular “milk. ” if you don’t have buttermilk you can make it yourself. either with white vinegar or lemon juice. one cup milk and 2 tablespoons of lemon OR vinegar. hope this helps
To a sister Aussie I found this recipe for buttermilk biscuits, hope this helps, I’m trying it this weekend!
Perfect Buttermilk Biscuits Recipe:
Recipe Type: Biscuits, Brunch and Breakfast, Bread
Yields: 6 to 8 biscuits
Prep time: 15 min
Cook time: 20 min
Ingredients:
2 cups all-purpose flour or 1 1/2 cups all-purpose flour and 1/2 cup cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chilled vegetable shortening or butter, cut into small chunks about the size of sugar cubes*
1 cup cold buttermilk**
* The vegetable shortening or butter must be very cold. Refrigerate before using. By keeping the shortening or butter cold, it prevents it from becoming greasy.
** Learn how to make a Buttermilk Substitution.
Preparation:
In a large bowl, sift together flour, baking powder, baking soda, and salt. Toss the butter chunks into the flour mixture. Refrigerate for a least 1 hour or overnight.
Remove the bowl from the refrigerator and, using clean hands, mash the butter chunks between your thumb and index finger into quarter-sized pieces. Don’t handle the mixture too much as you want to keep the butter cold. Again refrigerate the mixture for 30 minutes or longer.
Meanwhile, preheat your oven to 400 degrees F.
After refrigerating, mix the cold buttermilk into the flour/butter mixture, tossing briskly with your hands or a fork to evenly distribute the buttermilk so no dry bits of flour are visible. The dough will be sticky but should clear the sides of the bowl.
Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball (do not knead). Roll the dough into a rectangle about 1/4-inch thick. Fold into thirds and rotate dough 90 degrees, dusting work surface with flour. Roll out to about 1-inch thick.
Using a 3-inch biscuit cutter or drinking glass, cut the dough (press down on the cutter, but do not turn or twist), dipping the cutter or glass into the flour after each cut. Be sure to cut the biscuits close together, even touching, so you won’t have many scraps. Re-rolling the scraps will make tougher biscuits. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.
NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.
Bake approximately 15 to 20 minutes, without opening the oven door, until the biscuits have risen and the tops are golden brown. Remove from oven and serve warm.
Hi, would we have an equivalent of a tube of refrigerated buttermilk biscuits in Australia?
Regards
Heather
Heather, because I do not reside in Australia, I cannot answer this with certainty. Please use your best judgment to find the most appropriate substitute for buttermilk biscuits (or any variation of refrigerated biscuits).
My goodness do these look good!! I can’t wait to try them!! Love how they are bite-size garlic munchiez!! Thank you for this idea!
Ooo, these are super cute and look so tasty! Definitely wouldn’t last long at my Thanksgiving table! : )