This recipe was adapted from a biscuit recipe of my Grandma Gillen’s. When I was young, she lived about three hours away, so we were always excited to visit her when we could. In the summers we would get to spend a week or two with her, and she would take us swimming and she would always have ice cream in the freezer for us after. I remember running across the hot pavement back to her house and following the white painted lines because I didn’t have shoes on, and that was the cooler footpath.
Grandma was the only I knew that had double ovens except for on the “Frugal Gourmet”, which we would sometimes watch at her house. So those ovens, in my mind qualified her as a gourmet chef and she certainly never proved me wrong.
Two more things that have never proved me wrong is cheesy bacon. So without further adieu, here is the recipe!
Cheesy Garlic Bacon Monkey Bread
Ingredients
Equipment
Method
- Fry bacon until crispy, lay on paper towel to dry, break into small pieces. Reserve bacon grease.6 pieces bacon
- Combine the cheese and baking mix until combined.1 1/2 cup cheddar cheese, 2 cups buttermilk baking mix
- Stir in milk using a wooden spoon until soft dough forms1 cup milk
- Add in crispy bacon6 pieces bacon
- Add a few tablespoons of baking mix into a bowl.
- Drop dough by heaping tablespoons into flour mix and roll to cover
- Layer dough balls in a bundt pan
- Bake at 400 degrees for 20 minutes or until golden brown
- Combine melted butter and garlic powder and apply the Finishing Touch using a brush1/4 cup butter, 1/2 tsp garlic powder
