A twist on the traditional monkey bread, this pull-apart loaf is spicy, cheesy and easy-to-make. It can be served at breakfast, brunch, lunch, dinner or as a finger food at your Thanksgiving feast.
Ingredients:
2 cans (7.5 ounces each) refrigerated buttermilk biscuits
4 tablespoons butter, melted
1 1/4 cups shredded cheddar cheese
3/4 cup canned sliced jalapeño peppers, drained
3/4 teaspoon parsley flakes
1/4 cup shredded mozzarella cheese
1. Preheat oven to 350 degrees Fahrenheit.
2. Using a knife, quarter each biscuit. Dip 1/3 of the biscuit pieces into melted butter and place in a greased 9x5-inch loaf pan.
3. Top the biscuits with 1/2 cup shredded cheddar cheese, 1/4 cup jalapeño peppers and 1/4 teaspoon parsley flakes. Repeat layers.
4. Cover with remaining buttered biscuit pieces, jalapeños and parsley flakes. Top with mozzarella and remaining cheddar cheese.
5. Bake for 40 minutes or until golden brown. Let stand for 5 minutes after cooking. Invert bread onto a platter and remove the pan. Serve bread warm. Enjoy!
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