Monkey Biscuits Recipe

5 4 4
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Monkey Biscuits Recipe

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5 4 4
Publisher Photo
The dear friend who shared this recipe has since passed away, but I think of her every time I prepare this sweet bread. Maple syrup provides a saucy caramel flavor. I enjoy developing original recipes or altering others to suit my tastes.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Monkey Bread in Best of Country Breads 2000, p108

Nutritional Facts

1 piece: 185 calories, 8g fat (4g saturated fat), 15mg cholesterol, 178mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 2g protein.

  • 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.
Originally published as Monkey Bread in Best of Country Breads 2000, p108

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Reviews forMonkey Biscuits

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MY REVIEW
mlmartinez13 User ID: 1101921 49149
Reviewed Jan. 6, 2012

"I never made monkey bread using brown sugar before I only used white, this was sooo yummy!"

MY REVIEW
debihunt User ID: 842661 88036
Reviewed May. 18, 2010

"This bread was really good... next time I think I will use slivered almonds instead of walnut pieces when it calls for nuts!"

MY REVIEW
wilkeel User ID: 3590888 204412
Reviewed May. 4, 2010

"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 ?"

MY REVIEW
LauraManning User ID: 968398 31316
Reviewed Dec. 9, 2009

"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!"

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