Introduction

Hey there, friend! Get ready to dive into something truly special. There’s just something magical about pull-apart bread, isn’t there? It brings people together, encourages sharing, and feels wonderfully relaxed. While sweet monkey bread gets a lot of love, today we’re talking about its savory cousin – and let me tell you, this version is an absolute game-changer! Forget complicated doughs; we’re using a little shortcut that makes this Savory Monkey Bread incredibly easy. We’re talking simple ingredients, minimal effort, and maximum flavor. It’s warm, garlicky, buttery, and just begs to be pulled apart and devoured. Trust me, this is going to become your new go-to for gatherings, holidays, or just a cozy night in. Ready to make some kitchen magic?

Why You’ll Love This Recipe

Fast: From start to oven in mere minutes!
Easy: No yeast, no rising, just simple assembly thanks to a little help from the grocery store.
Giftable: Bring this warm bread to a party, and you’ll be everyone’s favorite guest.
Crowd-pleasing: Who can resist tearing off a piece of warm, garlicky, buttery bread? It disappears fast!

Ingredients

You’re going to be amazed at how few ingredients you need for this flavor explosion. It’s all about letting simple, good stuff shine!

3 Garlic cloves: Fresh garlic is key here! We’re going to mince these beauties up to infuse that amazing savory flavor throughout the bread. Don’t be shy with the garlic love!
2 (16 oz.) cans (8-count each) refrigerated buttermilk biscuits: Our secret weapon! These canned biscuits are the perfect base – they puff up beautifully and create that signature soft, pull-apart texture we’re looking for in savory monkey bread. Buttermilk adds a nice subtle richness.
1/2 cup salted butter: The glorious golden glue that holds all that garlicky goodness onto our biscuit pieces. Salted butter adds just the right touch to balance the richness.

How to Make It

Alright, let’s turn these simple ingredients into something spectacular! This is where the fun (and the glorious garlic smell) begins.

First things first, preheat your oven. You’ll want to get it nice and ready, typically around 350°F to 375°F (check your biscuit package for guidance, but this range usually works great for canned dough). While it’s heating, generously grease a bundt pan. This is crucial for making sure your beautiful savory monkey bread pulls apart easily once baked.
Next, let’s get our flavor base ready. Peel and finely mince those garlic cloves. The finer you mince, the more that wonderful garlic flavor will spread!
Now, melt your salted butter. You can do this in a small saucepan over low heat or in a microwave-safe bowl. Be careful not to brown it, just get it melted and liquid.
In a medium bowl, combine the melted butter and the minced garlic. Give it a little stir to mix that garlicky goodness throughout the butter. Oh, the smell is already starting!
Time to prep the biscuits! Open those cans and take out the dough. I find it easiest to cut each biscuit into 4-6 pieces. You can do this with kitchen shears, a knife, or just tear them by hand – keep it rustic!
Add the biscuit pieces directly into the bowl with the garlic butter mixture.
Now, toss everything together gently. Use a spatula or your hands (it’s okay to get a little messy!) to make sure every single piece of biscuit dough is coated in that glorious garlic butter. You want maximum flavor in every bite!
Pour the coated biscuit pieces into your prepared bundt pan, trying to distribute them somewhat evenly. Don’t press them down too much; you want them to have room to puff up.
Pop the pan into your preheated oven. Bake for about 20-30 minutes, or until the top is golden brown and the bread is cooked through. Since ovens vary, keep an eye on it! If the top starts browning too quickly, you can loosely tent it with foil.
Once it’s done, carefully remove the pan from the oven. Let it sit for about 5-10 minutes before inverting it onto a serving plate. Letting it cool slightly helps it release cleanly from the pan.
Serve warm and let everyone pull off their own delicious pieces! Enjoy your incredibly easy Savory Monkey Bread!

Substitutions & Additions

This basic recipe is fantastic as is, but it’s also a perfect canvas for getting creative! Here are a few ideas to mix things up:

Cheesy Goodness: Add 1/2 to 1 cup of shredded cheese (parmesan, sharp cheddar, mozzarella, or a blend) to the biscuit-butter mixture before tossing. Or, sprinkle cheese over the top before baking.
Herb Garden: Mix in a tablespoon or two of fresh chopped herbs like parsley, chives, rosemary, or thyme with the garlic and butter. Dried herbs work too, use about a teaspoon.
Spicy Kick: Add a pinch of red pepper flakes to the butter mixture for a touch of heat.
Everything Bagel Vibes: Sprinkle everything bagel seasoning over the top before baking.
Different Biscuits: While buttermilk is great, you can use other kinds of refrigerated biscuits like flaky layers or even crescent roll dough (just cut the sheets into squares).

Tips for Success

Making Savory Monkey Bread is pretty forgiving, but a couple of simple tips can make it perfect every time:

Grease Your Pan WELL: I can’t stress this enough! Use butter, shortening, or non-stick spray and get into all those nooks and crannies of your bundt pan. This is key for easy release.
Coat Evenly: Make sure each biscuit piece gets a good coating of the garlic butter mixture. This ensures maximum flavor and helps them not stick together too much.
Don’t Overbake: Bake until golden brown and cooked through, but be careful not to let it get too dark or dry. The internal pieces should be soft and tender.
Let it Rest: Giving it a few minutes to cool in the pan before inverting helps everything set slightly and makes for a cleaner turn-out.

How to Store It

If you happen to have any leftovers (a big IF!), here’s how to keep your Savory Monkey Bread fresh:

Room Temperature: You can store it at room temperature for a day or two, tightly wrapped in plastic wrap or foil.
Refrigerator: For longer storage, place it in an airtight container or wrap well and keep in the fridge for up to 4-5 days.
Reheating: The best way to reheat is gently in the oven or a toaster oven until warm again. Microwaving can make it a little tough, but works in a pinch.

FAQs

Can I make this Savory Monkey Bread ahead of time?

You can prep the garlic butter mixture ahead of time, but it’s best to coat the biscuit pieces and bake just before serving for the freshest, best texture.

What kind of pan do I need?

A standard 10 or 12-cup bundt pan is traditional for monkey bread and gives it that classic shape. You could also use a 9×13 inch baking pan or even two loaf pans, just adjust the baking time as needed (it might bake a little faster in a shallower pan).

Can I use frozen biscuits?

This recipe relies on refrigerated canned biscuits. Frozen biscuits require thawing and often proofing, which changes the process significantly. Stick to the refrigerated kind for this easy method!

Easy Garlic Butter Savory Monkey Bread: The Ultimate Pull-Apart Delight!

Discover an incredibly easy savory monkey bread using a shortcut! Simple ingredients like refrigerated biscuits, garlic, and butter create a warm, garlicky, buttery pull-apart delight perfect for sharing at gatherings or enjoying on a cozy night.

Print Recipe Pin Recipe

Cook Time 25

Equipment

Bundt pan Standard 10 or 12-cup
Small saucepan or microwave-safe bowl for melting butter
Medium bowl
Spatula or hands for tossing
kitchen shears or knife for cutting biscuits

Ingredients

Hauptzutaten

3 Garlic cloves Fresh garlic is key here! We're going to mince these beauties up to infuse that amazing savory flavor throughout the bread. Don't be shy with the garlic love!
2 (16 oz.) cans (8-count each) refrigerated buttermilk biscuits Our secret weapon! These canned biscuits are the perfect base – they puff up beautifully and create that signature soft, pull-apart texture we're looking for in savory monkey bread. Buttermilk adds a nice subtle richness.
0.5 cup salted butter The glorious golden glue that holds all that garlicky goodness onto our biscuit pieces. Salted butter adds just the right touch to balance the richness.

Instructions

First things first, preheat your oven. You'll want to get it nice and ready, typically around 350°F to 375°F (check your biscuit package for guidance, but this range usually works great for canned dough). While it's heating, generously grease a bundt pan. This is crucial for making sure your beautiful savory monkey bread pulls apart easily once baked.
Next, let's get our flavor base ready. Peel and finely mince those garlic cloves. The finer you mince, the more that wonderful garlic flavor will spread!
Now, melt your salted butter. You can do this in a small saucepan over low heat or in a microwave-safe bowl. Be careful not to brown it, just get it melted and liquid.
In a medium bowl, combine the melted butter and the minced garlic. Give it a little stir to mix that garlicky goodness throughout the butter. Oh, the smell is already starting!
Time to prep the biscuits! Open those cans and take out the dough. I find it easiest to cut each biscuit into 4-6 pieces. You can do this with kitchen shears, a knife, or just tear them by hand – keep it rustic!
Add the biscuit pieces directly into the bowl with the garlic butter mixture.
Now, toss everything together gently. Use a spatula or your hands (it's okay to get a little messy!) to make sure every single piece of biscuit dough is coated in that glorious garlic butter. You want maximum flavor in every bite!
Pour the coated biscuit pieces into your prepared bundt pan, trying to distribute them somewhat evenly. Don't press them down too much; you want them to have room to puff up.
Pop the pan into your preheated oven. Bake for about 20-30 minutes, or until the top is golden brown and the bread is cooked through. Since ovens vary, keep an eye on it! If the top starts browning too quickly, you can loosely tent it with foil.
Once it's done, carefully remove the pan from the oven. Let it sit for about 5-10 minutes before inverting it onto a serving plate. Letting it cool slightly helps it release cleanly from the pan.
Serve warm and let everyone pull off their own delicious pieces! Enjoy your incredibly easy Savory Monkey Bread!

Notes

Tips for Success:
- Grease Your Pan WELL: Use butter, shortening, or non-stick spray and get into all those nooks and crannies of your bundt pan. This is key for easy release.
- Coat Evenly: Make sure each biscuit piece gets a good coating of the garlic butter mixture. This ensures maximum flavor and helps them not stick together too much.
- Don't Overbake: Bake until golden brown and cooked through, but be careful not to let it get too dark or dry. The internal pieces should be soft and tender.
- Let it Rest: Giving it a few minutes to cool in the pan before inverting helps everything set slightly and makes for a cleaner turn-out.

How to Store It:
- Room Temperature: You can store it at room temperature for a day or two, tightly wrapped in plastic wrap or foil.
- Refrigerator: For longer storage, place it in an airtight container or wrap well and keep in the fridge for up to 4-5 days.
- Reheating: The best way to reheat is gently in the oven or a toaster oven until warm again. Microwaving can make it a little tough, but works in a pinch.