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Sunday, July 31, 2011

Monkey Bread Take II

Got up and decided to make Monkey Bread this morning.  I've always used my friend's recipe - but this time I decided to use the Pillsbury recipe that is shown on the 4-pack of biscuits.

It's not greatly different - but different enough that I decided to give it a try.

Here's the way they do it:

You can see the pool of caramel in the center - yum!


Pillsbury's Monkey Bread

Ingredients:

4 7 ounce cans Pillsbury buttermilk biscuits
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
3/4 cup packed brown sugar

Method:

Grease or spray a 12-cup Bundt cake pan.
Mix granulated sugar and cinnamon in a 1 gallon Ziploc bag. 
Cut each biscuit into quarters.
Shake quarters in bag to coat; place in pan.
Mix butter and brown sugar; pour over biscuit pieces.
Bake at 350 degrees Fahrenheit for 40-45 minutes.
Cool 5 minutes.
Turn upside down.

Yum!  The differences...my friend's recipe - each piece is coated in a dark sweet caramel coating because both sugars are used for tossing and the butter is poured on in layers.  In the Pillsbury method - the brown sugar and butter coating is just poured over the top of the pieces (it flows down and coats the outside).  The "outside" is coated, but not the individual pieces - they are drier.  It is a little "lighter" tasting overall - but, frankly, I like  my friend's method with all the coating throughout.

Both still taste yummy - they are just slightly different. 



Bon Appetit, Y'all!StumbleUpon

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