"No, there are no monkeys in this bread. Just terrific taste in this super easy pull-apart bread! Refrigerated buttermilk biscuits make this an easy recipe to prepare, but your family or guests will be impressed!"

Original recipe yields 8 servings

Metric US

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Ingredients

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12 ounces fontina cheese (shredded, about 3 cups)
7 cloves garlic, finely chopped
3 tablespoons chopped rosemary (fresh)

2 tablespoons chopped flat-leaf parsley (fresh)
1/2 cup unsalted butter (melted, 1 stick, plus more for Bundt pan)
2 cans (16 ounce) refrigerated buttermilk biscuits

Nutritional

Serving Size: 1 (117.6 g)
Calories 261.9
Total Fat - 21.2 g
Saturated Fat - 13.3 g
Cholesterol - 60.6 mg
Sodium - 370.5 mg
Total Carbohydrate - 4.7 g
Dietary Fiber - 0.2 g
Sugars - 3.1 g
Protein - 13.7 g
Calcium - 461.5 mg
Iron - 0.2 mg
Vitamin C - 2.2 mg
Thiamin - 0 mg

Step 1

Preheat oven to 375°F. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Place melted butter in a separate bowl.

Step 2

Cut each biscuit in half and roll each half into a ball. Dip balls in butter, then roll in the cheese mixture until coated. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly.