One of my kids’ favorite traditions is heading up north to my SIL’s cabin. Maybe because she makes her famous cinnamon monkey for breakfast on request. When I saw a can of biscuits sitting in the fridge (and because I’m more of a savory girl), I was inspired to create my a savory monkey bread with lots of cheese.

hand pulling pieces of biscuit cheese bread on stacked white and red and green plaid plates

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This cheesy pull apart bread makes the perfect bite to serve alongside a fresh arugula salad and a bowl of my cozy tomato bisque. And it’s easy enough for the kiddos to assemble while you make the soup and salad.

I can’t wait to share this one with the family over the holidays.

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Best cheese trio for pull apart cheese bread

I chose these cheeses specifically for their texture, sharpness and melting properties.

white pie plate holding uncooked biscuits lined up and wooden plate of butter and three kinds of cheese

Here was my criteria:

A crumbly, sharp cheese. I used Trader Joe’s Unexpected Cheddar because it is sharp with a crumbly texture.

A melty cheese. Gouda is my favorite for a cheesy pull apart bread because how creamy it is when melted. Fontina or Monterey jack would work too.

A blue cheese. Gorgonzola is the best pick because it’s not as strong (some might say stinky) as other blue cheeses. Plus— it’s Italian. 😊

How to make cheesy monkey bread

A bowl of cut dough pieces for cheesy monkey bread with kitchen shears, surrounded by shredded cheese, a wedge of blue cheese, melted butter, and fresh thyme.
Use kitchen shears to cut each biscuit into 6-8 pieces.
Dough pieces for cheesy monkey bread in a mixing bowl with melted butter and a wooden spoon, flanked by a wedge of blue cheese and a bowl of shredded cheese.
Pour over melted butter…
A wooden spoon mixing bite-sized biscuit pieces and shredded cheese for cheesy monkey bread in a white bowl.
…and after coating the dough bites with butter, toss in the shredded cheeses (doesn’t include the gorgonzola).
red pan of unbaked biscuits and cheese topped with thyme and crumbled blue cheese
Layer the dough in a pie plate, gratin pan (like my favorite Staub pan shown here) or round quiche dish. Sprinkle over a healthy amount of gorgonzola and fresh thyme before baking.

Bundt pan

If monkey bread = bundt pan for you , then double up the recipe, minus the butter, to make in the bundt pan. Use a skewer to pierce the center of the bread and make sure the dough pieces are completely cooked.

Different versions

Got a lot of savory monkey bread ingredient combos running around in your head? Here are a few just to get you started:

red and green plaid plate topped with a white plate of cheesy blue cheese bread and a hand pulling pieces out
  • Garlic – add some fresh minced garlic to the butter before tossing with the bread and add a little oregano along with the thyme.
  • Prosciutto – Tuck in some ribbons of prosciutto into the bread before baking.
  • Pizza– Swap out the cheddar cheese for some Italian fontinella (super sharp and good!) and serve with a little Homemade Italian Red Sauce for dipping!
photo of lori in a kitchen chopping

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

Take me there!
red gratin pan with baked biscuits pieces covered in cheddar and blue cheese
5 from 4 votes

Cheesy Pull-Apart Monkey Bread with Canned Biscuits

An easy pull-apart monkey bread recipe that starts with canned biscuits and ends as a savory cheesy monkey bread that'll be right at home on your holiday table or as a side for a soup or salad.

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Print RATE PIN
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Servings 8

Equipment

  • a gratin pan, pie plate or quiche dish

Ingredients
 

  • 1 cup grated Unexpected Cheddar, from Trader Joe's / about 4 oz.
  • 1 cup grated gouda, or fontina
  • 3 oz crumbled gorgonzola, preferably not pre-crumbled
  • 8 Tablespoons butter, or 1/2 cup, melted; see notes below if doubling.
  • 1 can Grands Biscuits, 8 big biscuits, make sure the package is marked "flaky layers"
  • 1 teaspoon fresh minced garlic, optional

Instructions

  • Preheat the oven to 350°.
  • Remove the biscuits from the wrapping.
  • Using a set of kitchen scissors or a sharp knife, cut the biscuits into 6-8 pieces and place into a medium sized bowl.
  • Use a rubber spatula or wooden spoon to toss the biscuits with the melted butter. (If using garlic, add to melted butter before tossing with biscuits).
  • Add in the cheddar and Fontina cheeses. Mix lightly but completely.
  • Spread the dough pieces into your chosen pan.
  • Sprinkle with crumbled gorgonzola and fresh thyme.
  • Bake for 20-25 minutes watching carefully and until golden brown.
  • Garnish with a little reserved thyme.

Notes

If doubling the recipe, don’t double the butter. Just use 1 1/2 sticks.
Make ahead. Follow the directions up to baking. Cover with plastic wrap and refrigerate either overnight. Add 5 extra minutes to the baking time.
Storage. Cover with a lid or plastic wrap and refrigerate for up to 3 days.
 
Course: Appetizer, bread
Cuisine: Comfort food, Italian
Author: Lori Murphy
Like this? Leave a commentI love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @josieandnina and #josieandnina!
woman in a red shirt cutting pizza smiling.

About Lori Murphy

Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.

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5 from 4 votes (2 ratings without comment)

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5 Comments

  1. Made it last night for my addition to the appetizer array. Everyone loved it!
    Next time I would have the shredded cheeses ready to put in right away so the biscuits didn’t start to soften in the melted butter.

    Reply

  2. Lori, I cant wait to make it for the game Sunday! However, while I would love the gorgonzola, some I’ll be with won’t. Any substitutions or should I just leave it out?5 stars

    Reply

    1. I completely get it! You could totally add feta if you think your guests will like it? Another idea (and I haven’t experimented with it but I think it sounds amazing) is boursin! I think that could be a game changer! Let me know how it works! And thanks Tracey!!

      Reply

  3. Oh My Gosh!!!! I made this Savory Monkey Bread last night to go with our soup dinner. Not a single piece was left in the dish. Amazing! Thanks for the great recipe.5 stars

    Reply