Savory Monkey Bread

Savory and ready to share, this pull-apart bread is bursting with cheese, garlic and herb flavors.


  • 6 tablespoons olive oil, plus more for garnish
  • 1 red pepper, seeded and minced
  • Zest of 2 lemons
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1 1/2 cups Parmesan cheese, shredded and divided
  • 3 tablespoons sesame seeds
  • 1 tablespoon fresh oregano, minced, plus more for garnish
  • 1 tablespoon fresh thyme, minced, plus more for garnish
  • 1 tablespoon fresh marjoram, minced, plus more for garnish
  • 1 1/2 tablespoons sumac
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 16-ounce cans buttermilk biscuits
  • Sea salt, for garnish


  1. Preheat oven to 375 degrees. Grease a Bundt pan and set aside.
  2. Place olive oil in a small bowl. In a separate small bowl, mix red pepper, lemon zest, garlic and paprika. In another small bowl, place 1 cup of shredded cheese. In another small bowl place sesame seeds. In the final small bowl, mix together the oregano, thyme, marjoram, sumac, cumin, sesame seeds, salt and pepper.
  3. Cut each round of biscuit dough in half and roll each half into a ball. Coat each ball with olive oil, then roll each ball in one topping, choosing cheese, sesame seeds, red pepper mix, or za’atar, and working in order so you fill the pan with each flavor throughout the loaf. Halfway through filling the pan with dough balls, top the loaf with 1/2 cup of cheese. Continue until all dough balls are in the pan.
  4. Bake for 25 to 30 minutes, until loaf is golden brown. Let cool 5 minutes then turn out onto a plate, and drizzle with olive oil, sea salt and fresh herbs. Serve alongside olive oil for dipping.