Mini Garlic Monkey Bread — Damn Delicious

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Mini Garlic Monkey Bread

Mini garlic bread that comes together in just 10 minutes – so buttery, so garlicky and just so easy!

I’m not one to cut corners but when it comes to Thanksgiving, I’ll take any shortcut available. After all, you have 8 things in the oven, the guests are all waiting and hungry, and one of your pies you were supposed to pick up ran out of stock.

There’s enough stress going around so that’s where these mini monkey breads come in.

They look super fancy, they’re amazingly buttery loaded with garlicky goodness, and they take just 10 minutes to put together. Done and done.

Although I should warn you that these mini breads will disappear fast so if I were you, I’d keep an extra stash hidden somewhere in the house to keep for yourself!

Mini Garlic Monkey Bread

Yield: 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Mini garlic bread that comes together in just 10 minutes – so buttery, so garlicky and just so easy!


  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • Pinch of salt


  1. Preheat oven to 400 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  2. Cut each of the 8 biscuits into eighths, making 64 pieces.
  3. In a large bowl, whisk together butter, Parmesan, garlic, oregano, basil, parsley and salt, reserving 2 tablespoons; set aside. Stir in biscuit pieces and gently toss to combine.
  4. Drop 5-6 pieces into each muffin cup. Using your fingertips, gently press the last piece in the center.
  5. Place into oven and bake until golden brown, about 8-10 minutes.
  6. Serve immediately, brushed with remaining butter mixture.

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Ooo, these are super cute and look so tasty! Definitely wouldn’t last long at my Thanksgiving table! : )

My goodness do these look good!! I can’t wait to try them!! Love how they are bite-size garlic munchiez!! Thank you for this idea!

Hi, would we have an equivalent of a tube of refrigerated buttermilk biscuits in Australia?

Heather, because I do not reside in Australia, I cannot answer this with certainty. Please use your best judgment to find the most appropriate substitute for buttermilk biscuits (or any variation of refrigerated biscuits).

Hi Chungah,
We just had dinner and here I am, drooling.
We were already happy that we could buy buttermilk here in Thailand.
Now you’re talking about buttermilk biscuits.
(Same as the buttermilk powder for the ranch dressing)

Please tell me what to do.

Louise, because I do not reside in Thailand, I cannot answer with certainty what is best here. Please use your best judgment to find the most appropriate substitute for buttermilk biscuits (or any variation of refrigerated biscuits).

buttermilk biscuits use “buttermilk “instead of regular “milk. ” if you don’t have buttermilk you can make it yourself. either with white vinegar or lemon juice. one cup milk and 2 tablespoons of lemon OR vinegar. hope this helps

To a sister Aussie I found this recipe for buttermilk biscuits, hope this helps, I’m trying it this weekend!

Perfect Buttermilk Biscuits Recipe:

Recipe Type: Biscuits, Brunch and Breakfast, Bread
Yields: 6 to 8 biscuits
Prep time: 15 min
Cook time: 20 min

2 cups all-purpose flour or 1 1/2 cups all-purpose flour and 1/2 cup cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chilled vegetable shortening or butter, cut into small chunks about the size of sugar cubes*
1 cup cold buttermilk**

* The vegetable shortening or butter must be very cold. Refrigerate before using. By keeping the shortening or butter cold, it prevents it from becoming greasy.

** Learn how to make a Buttermilk Substitution.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Toss the butter chunks into the flour mixture. Refrigerate for a least 1 hour or overnight.

Remove the bowl from the refrigerator and, using clean hands, mash the butter chunks between your thumb and index finger into quarter-sized pieces. Don’t handle the mixture too much as you want to keep the butter cold. Again refrigerate the mixture for 30 minutes or longer.

Meanwhile, preheat your oven to 400 degrees F.

After refrigerating, mix the cold buttermilk into the flour/butter mixture, tossing briskly with your hands or a fork to evenly distribute the buttermilk so no dry bits of flour are visible. The dough will be sticky but should clear the sides of the bowl.

Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball (do not knead). Roll the dough into a rectangle about 1/4-inch thick. Fold into thirds and rotate dough 90 degrees, dusting work surface with flour. Roll out to about 1-inch thick.

Using a 3-inch biscuit cutter or drinking glass, cut the dough (press down on the cutter, but do not turn or twist), dipping the cutter or glass into the flour after each cut. Be sure to cut the biscuits close together, even touching, so you won’t have many scraps. Re-rolling the scraps will make tougher biscuits. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.

NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.

Bake approximately 15 to 20 minutes, without opening the oven door, until the biscuits have risen and the tops are golden brown. Remove from oven and serve warm.

What a great idea! These will be the hit of my next spaghetti supper! Thanks for sharing. Hope you can bring these by What’d You Do This Weekend on Monday.

Linda @ Tumbleweed Contessa

I am lucky that I am Canadian, living in the States so that I get to celebrate 2 Thanksgivings….which means TWO opportunities to eat these little bites of carby, buttery goodness! And, ready in 10 mins? All over that. Pinned!

I love garlic, can’t wait to try these!

Oh my i haven’t seen these in years & when i say years that’s a long, long time ago. Thanks really love them & there great for kids, just fun & so, so, good.

These look amazing. I will be making them this week with spaghetti and meatballs (as an alternative to garlic bread). Love this site! Discovered it while looking up recipes for zucchini and am hooked!

I understand you completely on cutting corners, but there is a time and place! These look so yummy, they could even be good for a busy weeknight! They are absolutely beautiful too!

These are too cute Chungah! I’m sure I’d be able to eat at least half in one sitting haha! I love the addition of parmesan on top 🙂

I never thought I’d call garlic bread adorable, but these are just too cute! Look super yummy too. Pinned!

I absolutely love these, what a perfect bread to serve at Thanksgiving – the mini size is irresistible!

Bread is my favorite Thanksgiving dish and I think I just found the newest addition to my Thanksgiving meal!

I’m totally with you on cutting corners whenever possibly during Thanksgiving. I can see this bread being a big hit with my friends and family!

I made your one pan enchilada bake recipe last week, and I had to buy a 4-pack of buttermilk biscuit tubes because my grocery store was out of single tubes. I thought, man, I’m going to have to make the enchilada bake four times… not that anybody would complain, it was AMAZING… but I like variety. Problem = solved! Can’t wait to try this recipe, I think I’ll be pairing it with the bang bang shrimp pasta recipe too! (Loved the bang bang chicken!)

What a great post! I love your writing, you are sooo funny! And as I’m reading this my mouth is watering. Can’t wait to make these. Only problem will be keeping myself from eating them all before they make it to the table!

Damn, these look delicious(although I’m sure you’ve never gotten that before;-))! Monkey bread is the absolute best, as is garlic bread, so this recipe should be fantastic. I’d like to add this to my Thanksgiving table! Thanks for sharing, Chungah!

Yet another kitchen hit! Classic ingredients for a classic taste!

I am so regretting the moment I found this recipe. So easy and beyond delicious – I may or may not have eaten five by myself :T

I only recently discovered your site, and this is the second recipe I’ve tried – both have been amazing. Thank you! Can’t wait to explore the rest of your recipes.

These looked amazing so I made them twice. But unfortunately both times when the timer went off they were not fully cooked. After adding 4-6 more minutes to get them cooked, the bottoms were burnt. Any suggestions?

Alyssa, your oven may be set too high. Try using an oven thermometer to ensure that the correct temperature is set.

Thanks, I’ll look into that!

Would olive oil work in place of butter?

It is really best to use butter to obtain the best results possible.

I’ve already ‘pinned’ these – they look soooo good !

I made these last night to go along with our spaghetti and I couldn’t get over how quick and easy they were to make and how DELICIOUS they were! I have to admit I don’t love making breads and rolls because I’m just not a patient person. But these babies are so easy, I can whip them up super quick! Thanks for sharing. These are a new family fav!

Hi there! Just wondering is anyone has ever used a different type of pan? Loaf or bundt?

A bundt or loaf pan should work just fine, but you may have to adjust cooking time as needed.

I would love to make these for a xmas eve gathering. Can they be made ahead, then reheated?

Yes, these reheat beautifully in the microwave or in the oven.

OMG! I had some leftover meatballs in sauce from dinner yesterday but no spaghetti. Didn’t feel like dragging out a heavy pot and cooking pasta (got a broken ankle). So I threw these in a bowl and in the oven. I am now completely stuffed! I hate my meatballs and four….yes FOUR of these. Can’t wait till my husband gets home from work to try them. Will definitely make again. So easy!

Oops…ATE not hate…I loved these!

Yesterday, my cousin suggested I follow you. So, I decided to try one of your recipes for dinner, before I got my hopes up. I’ve seen many sites like this and sometimes they don’t pan out. Mostly, I cook from The Pioneer Woman website, or my own stuff. Well, let me tell you how much my family LOVED your Chicken and Broccoli Alfredo along with these gems. Thanks bunches and I look forward to trying another dish.

Miam miam.just made it,so good,like everything I did from your website .i didn’t know what to do whit my biscuits ,Tadaaaa,found it,thanks

Is pillsbury buttermilk biscuits the same thing?

Yes, they are the same. Pillsbury is simply a brand name but any brand of biscuits will work just fine in this recipe.

Will the regular Country Biscuits work, or should they really be the Buttermilk biscuits?

The Country Biscuits should work just fine!

Whoa Nellie!! My hubby made these tonight while I made dinner. They are crazy good. So glad I pinned this simple yet delicious recipe. Thanks.

Love your recipes! I have made a few of them, and my family loves them. Would you be able to cut the dough into pieces ahead of time?

That should be fine but I recommend keeping the dough chilled until baking.

thankyou for recipe, it is good recipe

I just made these this morning….at 7 am. Yeah, I know, too early….but not for me! Been saving this recipe for days now coz I was thinking what else to make from my Pillsbury biscuits dough and I miss the garlic knots with salsa dip we get in Hawaii…sadly, kids are getting tired of just the plain biscuit/butter/honey thing…and this was just perfect for it. You are right, it’s so damn delish! Thank you for posting 🙂

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