Executive Chef Codney: I need to include a caveat here: I have no idea why it’s called monkey bread or the history behind it, but I’m telling you that we would wait every year for this stuff. I haven’t had it in years, but it’s a staple on Thanksgiving and I vividly remember it being addictive!
Cut buttermilk biscuits in half. Mix the herbs into the melted butter and dip each biscuit half into the butter mixture. Layer into a Bundt pan. Cover and refrigerate overnight.
Preheat oven 400 degrees and place Bundt pan on foil-lined cookie sheet, and then bake for 25–30 minutes, until golden brown.Let cool for a couple of minutes and then flip the Bundt pan over onto a serving plate. Then pull the biscuits apart.
