- 1). Grease the interior of a tube or Bundt pan with butter, shortening or vegetable oil.
- 2). Open two cans and separate the individual biscuits. Cut the biscuits into quarters.
- 3). Mix white sugar and cinnamon in a plastic freezer bag. Seal the bag with the biscuit pieces inside and shake until the biscuit surfaces are covered.
- 4). Layer the biscuit pieces in the greased pan.
- 5). Make a pile of charcoal briquettes in a pie tin. Squirt the briquettes with lighter fluid if they are not instant briquettes. Light the briquettes with a match or barbecue lighter and wait for the heat to turn the briquettes white.
- 6). Heat 1 cup of brown sugar and 3/4 cup of butter in a skillet or pot over a grill, stove or campfire until the butter is melted. Pour the butter and brown sugar over the biscuits just before putting the monkey bread into the oven.
- 7). Place the tin of hot briquettes on top of an upside down pie tin at the bottom of the oven. Place the monkey bread on the oven rack and close the oven door.
- 8). Bake the monkey bread for 30 minutes or until the top appears golden-brown. Add more coals if during baking if the heat seems to be diminishing.
- 9). Allow the bread to cool for 10 minutes before releasing it from the pan.
SHARE
