So I figured, what better way to ring in the New Year than by trying out a new (old) recipe?
I have a pretty good track record with trying out new recipes on guests...and this recipe didn't fail me!
Bacon Monkey Bread
- 11 slices bacon, cooked and crumbled
- 1/2 c grated Parmesan cheese
- 1 small onion, chopped
- 3 (10-ounce) cans refrigerated buttermilk biscuits
- 1/2 c butter or margarine, melted
Combine first three ingredients, set aside.
Cut biscuits into fourths.
Check with the Official Kitchen Inspector to make sure you are doing things correctly.
Dip each piece in butter, and layer one-third in a lightly greased 10-inch Bundt pan.
Bake at 350F for 40 minutes or until golden. Let cool in pan 10 minutes; invert onto a serving platter, and serve immediately.
We found that it's particularly yummy when served with a dollop of jalapeno jelly from San Antonio's Guenther House.
The Boy and I believe it needs a bit of tweaking to increase the flavor. Perhaps some sharp cheddar cheese. Or garlic. Or both.