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.
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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! : )