Monkey Biscuits Recipe
- 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup chopped nuts
- 1/2 cup maple syrup
- 1. Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour syrup over top.
- 2. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
1 piece: 185 calories, 8g fat (4g saturated fat), 15mg cholesterol, 178mg sodium, 27g carbohydrate (20g sugars, trace fiber), 2g protein
Reviews for Monkey Biscuits
"I never made monkey bread using brown sugar before I only used white, this was sooo yummy!"
"This bread was really good... next time I think I will use slivered almonds instead of walnut pieces when it calls for nuts!"
"I had a bad experience with this recipe, Went exactly as the recipe says, took out of oven when browned on top, Inverted onto a serving plater, and guess what , the bottom was not fully cooked, good thing I had it on a metal platter with parchment paper on it, so anyway put the bread back in oven 8 more min. checked, still not done, added another 6 min. then would you know it was done. Tasted great, but just don't understand why it was not done on bottom, when I did exactly as recipe called for . Did anyone else experience this type of situation ?"
"I halfed the recipe for my husband and I (but used one 12 oz can of Grands Jr. Golden Layers) and baked it in a round cake pan. Delicious!"