“Rise and Dine” Bacon Monkey Bread

In ‘The Complete Southern Cookbook’ by Tammy Allgood

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  lb bacon, cooked and crumbled
• 1⁄2 cup  shredded parmesan cheese
• 1  white onion, peeled and chopped
• 2  tablespoons  chopped fresh parsley
• 3 (10 ounce) cans  refrigerated buttermilk  biscuit dough
• 1⁄4 lb unsalted butter, melted

Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease a 10-inch tube or Bundt pan and set aside.
3. In a small bowl, combine the bacon, cheese, onions, and parsley; set aside.
4. Cut the biscuits in 4 wedges and dip each piece in the butter.
5. Layer one-third in the prepared pan.
6. Sprinkle with half of the bacon mixture.
7. Repeat the process, ending with the biscuits.
8. Bake 40 minutes, or until golden brown.
9. Cool in the pan on a wire rack 10 minutes.
10. Invert onto a serving platter and serve immediately.