This Easy Cheesy Herb Monkey Bread is such an easy treat to make using canned biscuits! Cut up the biscuit dough into small pieces, toss with herby butter and layer up in a muffin tin with lots of cheese. The result is the perfect lunchtime snack or the ideal pairing to go with soups or pasta dishes. I absolutely love making these for an easy bread option when I’m bored of a regular sliced loaf!
By using canned biscuits, we eliminate so many steps. No need for yeast blooming, rising, proving or anything else. This means this bake comes together in under 20 minutes – with no stress! While I do provide quantities for the butter and cheese, please do measure with your heart. If you LOVE cheesy bakes, feel free to hit these with more. And likewise, change up the cheese type to suit whatever you already have and whatever you love.
This recipe uses one 12oz can which creates about 6 large muffins. If you want to double up, this can be done by just doubling everything. Nothing else needs to change! These are definitely best served warm, fresh from the oven preferably. They can be microwaved though, or simply eaten cold/on the go! Play around with toppings and other ingredients like bacon, herbs, jalapeños or whatever you like to really make them your own.
Ingredients Needed
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. However, canned biscuits tend to be a very specific item to North America/the US. Nothing really matches up in the UK to the raw dough, so be conscious of this! I also find canned biscuit dough is not always that salty, so I add extra salt to the melted butter to really give them a savory taste. Bake the monkey bread muffins in a standard muffin pan, no need to use liners as they pop right out! Feel free to really get creative with the cheese/herbs that you use – I want these to act as more of a way to use up things in your fridge rather than requiring more trips to the store!
- Canned Biscuits
- Salted Butter, Melted
- Dried Herbs – Italian Blend/Oregano/Basil/Rosemary all work well
- Shredded Cheese – Cheddar/Mozzarella/Colby Jack are all great options
- Salt
Canned Biscuits
Using canned biscuits in baking is a clever time-saving hack that savvy bakers have embraced wholeheartedly. These pre-made, refrigerated dough products simplify the baking process by eliminating several steps that are commonly associated with traditional baking recipes.
One of the main advantages of canned biscuits is the convenience factor. Traditionally, baking from scratch involves the meticulous measuring of ingredients, the kneading of the dough, and waiting through multiple stages of rising and proofing. This can be time-consuming and can also intimidate novice bakers. Canned biscuits offer an alternative that requires minimum preparation and yields results in a fraction of the time.
In terms of taste and texture, canned biscuits feature a flaky, tender crumb that pairs well with a wide range of flavors. They are particularly suited for recipes where a light, airy dough is desirable. Although they may not have the artisan quality of bread made from scratch, the convenience and the consistently good results have solidified their place in home kitchens.
They are widely available and generally affordable, making them a staple in many households. However, different regions may offer different types of canned dough products. For example, while common in the United States, similar products may not be as readily available elsewhere, such as in the UK, where alternative dough forms might need to be sought.
Lastly, for those uncertain about the quantity of added flavors, such as herbs, cheese, or garlic, ‘measuring with your heart’ is my absolute URGE – just go for it! Being honest, canned biscuits are a game-changer in the baking world, bringing ease, convenience, and creativity to the home baker’s repertoire. I just think we could all use a little time saver every now and then!
Top Tips for The Best Easy Cheesy Herb Monkey Bread
- Melted Butter: Salted butter is absolutely best for this bake. If you don’t have any, use unsalted and simply salt to taste. Don’t be afraid of that salt shaker!
- Biscuit Dough: Try to keep this as cold as possible. This means cutting it fairly quickly before coating in the butter mix. From the start, have everything ready to pull together as the biscuit dough definitely rises best the colder it can stay before going in the oven.
- Cheese: Shredded cheddar is the obvious choice. That said, feel free to use any variety of cheese/cheese blends! An Italian or Mexican blend would be fun. Colby Jack, Mozzarella – whatever you like the sound of!
- Herbs: Dried Mixed Italian Seasoning is my favorite. You can really use any varieties of dried herbs depending on what you have in the cupboard. Oregano, Rosemary, Thyme, Basil all work well too.
- Bake Time: These need to get fully baked without turning too crisp. Make sure to keep an eye on them after the 15 minute mark. While still warm, I like to brush them with a little more of that herb butter before serving.
Easy Cheesy Herb Monkey Bread
Ingredients
- 12 oz Canned Biscuits
- 1/2 Cup Salted Butter Melted
- 1 tbsp Dried Italian Herbs
- Salt
- 6 oz Shredded Cheddar Or similar cheese
Instructions
- Pre-heat the oven to 400℉.
- Open the canned biscuit package and cut each biscuit into about 6 pieces. Set aside in a large bowl.
- In a small bowl, microwave the butter to melt fully. Add in the dried herbs and a pinch of extra salt, mix together.
- Pour the melted butter with herbs over the pieces of biscuit dough. Toss together so all the biscuit dough is fully coated.
- Take a small handful of the biscuit dough pieces and add to 6-7 holes in a muffin tin. Sprinkle with a handful of cheese, then add more biscuit dough and top with more cheese.
- Bake 15-20 minutes until golden! Brush with any remaining melted butter and serve warm.
I make these Easy Cheesy Herb Monkey Bread muffins using a 12 hole muffin tin. For more savory baking, check out my Pesto and Cheddar Swirl Bread – viral for a reason! For more baking inspiration and videos, head on over to my Instagram.
Storage for Easy Cheesy Herb Monkey Bread
These Monkey Bread Muffins are best stored in a cool, dry place. Make sure to place them in an airtight container prior to placing in a cupboard/in the pantry. They freeze really well, making this a great recipe to double batch so that some can be stored in the freezer for a later date. To freeze, place in an airtight container/ziplock bag and freeze for up to 3 months. To defrost, place in the fridge to thaw completely before serving.
As with any bread, these are best served warm. If you don’t wolf them all down before they cool, I recommend warming up in the microwave for 30 seconds prior to serving!
