Recipe: State Fair Herb Bread (monkey bread using refrigerated biscuit dough)

STATE FAIR HERB BREAD

"This was a blue ribbon winner at the fair and a gold medal winner on your buffet table!"

1 large (17.3 oz, 8 biscuits) package refrigerated buttermilk biscuits, cut into sixths
1 small (10.8 oz., 5 biscuits) package refrigerated buttermilk biscuits, cut into sixths
2 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. salt (or to taste)
1/4 tsp. ground black pepper
1 Tbsp. butter, melted
Creamy butter, room temperature (for serving)

Preheat oven to 350 degrees F.

Place cut up biscuits in large bowl and top with remaining ingredients, except butter. Toss until biscuits are evenly coated. Add melted butter and toss again.

Place in a (9-inch) loaf pan that has been coated with nonstick vegetable spray.

Bake for 40 to 45 minutes or until golden brown. Let cool for 10 minutes and invert the loaf pan over a serving plate.

Serve with room temperature creamy butter.

Source: Mr. Food