Savory Monkey Bread

You guys know what 'monkey bread' is, right? Little balls of dough coated in either sweet stuff (sugar, cinnamon, etc.) or herbs and cheese, baked together in a bundt pan - once it's baked you just pull off the individual balls of dough to eat. Not too exotic, right? Well I made a savory monkey bread with herbs, spices and cheese for Dave to take to a ukulele party and he said no one knew what it was or how to eat it...hmmm...it seems pretty obvious to me but whatever - maybe it's a midwest thing?

This is super easy to do, looks great, and tastes even better!

Ingredients:

• 2 (16 oz.) cans of refrigerated buttermilk biscuits (you know, the kind in the exploding can!)
• 1/2 stick butter, melted
• garlic salt
• different finely chopped herbs, spices, and cheeses. I used chopped cilantro, 'everything bagel' spice, grated parmesan mixed with paprika, shredded cheddar, chopped sun dried tomatoes. Use your imagination!

Directions:

1. preheat oven to 350'. Generously grease a bundt pan.
2. stir a little garlic salt into the melted butter.
3. cut each biscuit in half and roll into a ball. Brush each ball with the garlic butter, then roll in different coatings. Arrange balls in the pan so that the different toppings are alternated. 
4. Bake for 30-35 minutes until biscuits are done and surface is golden. Make sure the bread doesn't brown too quickly - if it does just lay a sheet of aluminum foil on top while it finishes baking.
5. Cool in pan for 5 minutes. Run a rubber spatula or knife around the edge and down the sides of the pan to loosen. Invert onto a plate, then lay your serving plate on top and flip the whole thing over so the pretty top side is up.

one year ago: date your spices and herbs to know when you opened them
two years ago: french bean and vegetable soup