I thought the stress and craziness surrounding this weekend needed a little relief. (Election Madness!!!) So I decided to make Monkey Bread.
Oy. Easier said than done. I didn’t want to go to the store. And I couldn’t find a quick online recipe for it. Most of those required things like rising times and such. Pshaw! I didn’t want to wait that long. And all the others I found required use of refrigerated canned biscuits, frozen biscuit dough, or biscuit dough made from Bisquick Mix, none of which I had on hand.
So this morning I made up my own recipe of Monkey Bread, derived from three separate recipes I found online: A recipe for Bisquick Biscuits, a recipe for Bisquick Biscuit Mix, and a recipe for Blueberry Monkey Bread. My version doesn’t have blueberries ‘cause I despise blueberries. And I made a few other modifications to the Monkey Bread recipe because the original recipe seemed unnecessarily complicated.
Here’s the thing; the recipe I made up for Monkey Bread is super, super easy. It took me about 30 minutes all together, and I had to make up a good portion of it. But unless you already have Bisquick or premade biscuit dough, it requires three separate recipes to make: One to make the Bisquick Mix, one to make the biscuits using the Bisquick Mix, and another to make the Monkey Biscuits.
So why not combine the first two recipes? Sometimes I have Bisquick on hand and I don’t need to make it from scratch. But I do need the recipe for Bisquick Biscuits.
Also, the bread part of the recipe bakes to a soft, light biscuit, which is why I call my recipe Monkey Biscuit instead of Monkey Bread. The light, soft biscuit also means that it can’t handle a second layer. This is why you have to bake it in a long shallow baking dish and not in a bundt pan or bread loaf pan as required by other recipes. Also, it has to be eaten with a fork or spoon because the bread falls apart if you handle it too rough.
If you want to make a large stacked Monkey Bread, you could probably knead the biscuit dough to give it more structure. Or you could use refrigerated (canned) or frozen biscuit dough. I didn’t knead the dough at all for this recipe, just mixed it in my KitchenAid stand mixer, which is why it’s so crumbly and soft.
Here’s what it looked like after the hungry hordes had their fill.
We all good here? You understand what you’re getting into? Great. Here are the three recipes.
1 stick of unsalted sweet cream butter
1 ¼ cup of granulated sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
Approximately 10 ounces of uncooked biscuit dough (The recipe for biscuits below makes about 10 ounces.)
Preheated 375oF oven
8-inch x 12-inch x 1-inch baking dish
2 small soup bowls
1. Melt the stick of butter in a bowl.
2. Pour enough of the butter into the bottom of the baking dish to coat the bottom of the dish.
3. Mix the vanilla into the remaining butter in the bowl.
4. In a small bowl mix the cinnamon and sugar.
5. Roll a piece of the dough into a 2 or 3 inch ball.
6. Dip the dough ball into the butter, making sure to coat all sides.
7. Roll the buttered ball into the sugar/cinnamon mixture.
8. Place the ball into the buttered baking dish.
9. Repeat steps 4 through 8 until all the dough is in the baking dish. (Only place a single layer of dough in the dish. The dough balls are very light and cannot support a top layer.)
10. Bake 10-15 minutes, until the center balls are not wet inside.
Makes about 9 biscuits
2 ¼ cups Bisquick Mix
2/3 cup milk
Large mixing bowl
Ungreased cookie sheet
Preheated 450oF oven
1. Mix the ingredients together.
2. Pat out 9 biscuits on to the cookie sheet.
3. Bake for 8-10 minutes, or until golden brown.
Homemade Bisquick Mix
8 cups All purpose flour
1/2 cup baking powder
3 tsp salt
8 tsp sugar(optional)
1 cup shortening
1. Mix all the dry ingredients.
2. Cut in the shortening, using pastry blender or your hands until it resembles coarse meal.
3. Store in well-sealed container in your pantry. (It’ll keep up to 3 months or longer in your refrigerator.)