But I encountered one big problem: All the recipes that I found for Monkey bread listed 2 or 3 cans of buttermilk biscuits and I couldn’t find those anywhere. So I decided to make my own, but then, of course, I couldn’t find buttermilk… So I choose a recipe for basic biscuits and once those were done, I proceeded with the recipe for monkey bread. I imagine, the texture is a bit different, but I was very happy with the result.
It seemed to me that it was a little dry, so I made a caramel sauce to go with it and at that point I lost consciousness… it was amazing!!
Thank you Ange for introducing me to this amazing recipe, I’ll be baking this bread again and again…
I halved this recipe, but I’m giving you the complete version.
- 3 cans Buttermilk Biscuits (the Non-flaky Ones).
- 1 cup Sugar
- 2 teaspoons (to 3 Teaspoons) Cinnamon
- 2 sticks Butter
- ½ cup Brown Sugar
Preheat the oven to 350 ºF 180 ºC.
Cut each unbaked biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it’s finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup shortening
- ¾ cup milk
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a ½ inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Homemade Caramel Sauce
- 1 cup sugar
- 1 tablespoon corn syrup
- ¼ cup water
- ½ cup heavy cream, heated until warm
- 2 tablespoons unsalted butter, softened
- ½ teaspoon fine grain sea salt
- 1 teaspoon pure vanilla extract
In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened.
Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.