Two old college roommates love bacon. And they love gorgonzola. And biscuit dough. We spent many an all-nighter nourished only by monkey bread. Can you see where we’re going?
This pull-apart bread is a savory version of the classic monkey bread. And it’s awesome. Mmmm… bacon.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
Separate each biscuit into 4 pieces; roll into balls.
Combine bacon and onion in a large skillet over medium-high heat. Cook and stir with wooden spoon until browned, about 5 minutes. Stir in biscuit balls, Gorgonzola cheese, and Parmesan cheese. Pour into the prepared tube pan and spread evenly.
Bake in the preheated oven until top is golden and biscuits are cooked through, 20 to 30 minutes. Cool for 10 minutes in the pan; invert onto a serving plate.
Per Serving: 408 calories; protein 19g; carbohydrates 26.6g; fat 24.5g; cholesterol 54.8mg; sodium 1326.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.