Monkey/Gorilla bread
To make 14 biscuts
- 4 cups all-purpose flour, sifted, plus more for surface
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 stick cold unsalted butter, cut into small pieces, plus more for serving
- 1 cup buttermilk
Directions
In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it’s thoroughly incorporated and you have a smooth ball of dough. Don’t overwork or over-handle the dough. Form small balls of dough onto a lightly flour surface.
For the monkey/gorilla bread
- 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
- 1 cup grated Parmesan, plus more for sprinkling
- 2 teaspoons dried Italian seasoning
- biscuit dough
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
