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CLINTON KELLY Cheesy Herb Biscuit Monkey Bread

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1 tablespoon butter (room temperature, for greasing)
1/4 Cup yellow cheddar cheese (finely grated)
1/4 Cup panko
2 1/2 cups all-purpose flour (plus more for shaping dough)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1 stick, plus 2 tablespoons melted butter (cubed, chilled)
2 tablespoons vegetable shortening
1 1/2 cups buttermilk
1 recipe biscuits (quartered)
2 tablespoons sage leaves (chopped and divided)
2 tablespoons thyme leaves (chopped and divided)
1/2 cup parsley (chopped)
2 garlic cloves (peeled, grated)
1 cups yellow cheddar cheese (finely grated)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 350ºF. Grease a 10-inch bundt pan using a pastry brush with 1 tablespoon of softened butter. Combine the cheddar and panko bread crumbs. Coat the bundt pan in the bread crumb mixture, pouring off excess. Set aside.
For the Biscuits: In a large bowl add the flour, baking powder, baking soda, and salt and whisk to combine. Add the butter, tossing to coat in flour. Cut butter and vegetable shortening into the flour mixture using hands or a pastry cutter until the butter forms pea-sized pieces. Using a spatula or wooden spoon stir in the melted butter and buttermilk just until the dough is formed.
On a lightly floured surface, press dough out, using a 2-inch biscuit cutter, cut out 12 rounds. Place onto a baking sheet and freeze for 10 minutes.
Monkey Bread: Remove biscuits from freezer and cut the dough into quarters. Place cut biscuits into a large bowl and toss with the sage, thyme leaves, parsley, garlic and cheddar. Place into prepared bundt pan and bake for 40 minutes until golden. Remove from oven and let rest for 5 minutes. Invert onto a plate and serve immediately.
Tip: Using store-bought canned biscuit dough reduces prep time for this dish! Use 2 cans or 16 biscuits.

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