Description
A deliciously spicy and cheesy monkey bread made with biscuit dough, jalapenos, and cheddar cheese, perfect for sharing.
Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapenos (fresh or pickled)
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini Bundt pan with cooking spray or butter.
- In a large mixing bowl, combine the melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- Open the cans of biscuit dough and cut each biscuit into quarters. Add the biscuit pieces to the bowl with the butter mixture and toss until evenly coated.
- Fold in the shredded cheddar cheese and diced jalapenos, ensuring they are distributed throughout the biscuit pieces.
- Layer the coated biscuit pieces into the prepared mini Bundt pan, pressing down gently to pack them in.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the monkey bread to cool in the pan for about 5 minutes before inverting it onto a serving plate. Garnish with chopped cilantro if desired.
Notes
- For a spicier kick, add more jalapenos or use pepper jack cheese instead of cheddar.
- You can substitute the biscuit dough with homemade dough or use a gluten-free biscuit mix for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg