Here is a spin on monkey bread I haven't seen before. Usually monkey bread is sweet. This savory treat will be fun at a party once this heat wave breaks...heck I may have a party to celebrate the break of the heat wave! I shouldn't complain because I love summer so much more than winter and my herbs are doing so well (providing I keep watering everything) but it's been hot and the heat waves have been lasting weeks instead of a few days. Ah well, I will be looking on these days fondly come January and February.
1/4 C. minced fresh parsley
1/4 C. olive oil
2 tbsp. minced fresh oregano
1 tbsp. white wine vinegar
2 garlic cloves
3/4 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
2 12oz. tubes refrigerated buttermilk biscuits
Combine the first 9 ingredients in a shallow bowl. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
Place biscuit pieces in a greased 10inch fluted tube pan. Bake at 375 degrees for 18 to 22 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate.
1 comment:
I made this for the 4th of July and it was a huge hit. I made it again today but didn't have enough parsley to use so I subbed basil. It just came out of the oven and smells fantastic!
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