Mike loves Monkey Bread; his mom has been making it for years and he's asked me to make it on numerous occasions but I could never get my hands on his mother's recipe, so I finally caved in due to my own curiosity and put something together out of my memory of what his mother had told me.

Aside from the tedious cutting up of the biscuits, it's an easy snack to make and it's even more fun to eat. The biscuit pieces come off in sugar coated chunks that you just can't get enough of! (Do I sound like enough of an advertisement?) As you can see, I couldn't help myself, I had a few before I took the picture.


1/2 cup chopped nuts (I used a chopped nut mixture and sliced almonds)
1/2 cup granulated sugar
1 tsp ground cinnamon
4 packages (10 biscuits each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup butter, melted

Preheat oven to 350°F degrees. Sprinkle pecans in bottom of well greased 10-inch fluted tube pan; set aside.

In a small bowl stir together granulated sugar and cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar and melted butter; pour over biscuits.

Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes.

Invert onto a serving platter. Serve warm.

Labels: monkey bread