2 cans large refrigerated flaky biscuit dough
6 ounces mild cheddar cheese, cut into small cubes
1/4 pounds deli sliced ham
2 cloves garlic, smashed
4 tablespoons salted butter
1/4 cup green onion, sliced
For the sauce: 3 tablespoons dijon mustard and 2 tablespoons honey
Preheat oven to 350°F. Heat butter and garlic until fragrant and the garlic turns slightly golden. Remove from heat, mix in green onions, and set aside to slightly cool.
Peel several sections of biscuit dough apart. Stuff each round with a little ham and a cube of cheese. Wrap the dough around the filling and pinch to seal.
Lightly brush the inside of a bundt pan with the butter mixture. Toss the balls in the butter and arrange them in the pan. Bake for about 30-35 minutes or until golden brown.
Remove from oven and let rest for about 8-10 minutes. Meanwhile, mix mustard and honey in a small bowl. Invert monkey bread onto a platter and serve with honey mustard sauce in the center for dipping.