Description
This Jalapeño Cheese Monkey Bread is a savory twist on the classic pull-apart bread, made with Pillsbury Grand Biscuits, gooey sharp cheddar cheese, and zesty jalapeños. Coated in a buttery herb seasoning and baked to golden perfection, this mini monkey bread makes the ultimate appetizer or game-day snack!
Ingredients
Scale
- 2 (8-count) cans Pillsbury Grand Biscuits (cut each biscuit into 6 pieces)
- 1/3 cup butter, melted
- 1 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/3 cup diced pickled jalapeños
- 1 1/2 cups sharp cheddar cheese, finely shredded
Instructions
- Preheat & Prep:
- Preheat the oven to 375°F (190°C).
- Lightly spray a mini bundt pan or muffin tin with non-stick cooking spray.
- Mix Dough with Seasonings:
- In a large bowl, add the biscuit pieces, melted butter, parsley, oregano, and basil.
- Use clean hands (or gloves) to mix everything until the dough is well coated.
- Add Cheese & Jalapeños:
- Mix in the diced jalapeños and shredded cheddar cheese, gently tossing to coat evenly.
- Assemble & Bake:
- Divide the dough balls evenly into the prepared mini bundt pans.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Serve & Enjoy:
- Remove from the oven and let cool for a few minutes before serving warm.
Notes
- No mini bundt pan? Use a standard muffin tin or bake as one large pull-apart bread in a loaf or bundt pan.
- Extra cheesy? Sprinkle additional cheese on top before baking.
- Spicier version? Use fresh jalapeños instead of pickled or add a pinch of red pepper flakes.
- Dipping idea: Serve with ranch dressing or a spicy queso dip.
