Cheddar-Bacon Monkey Bread


  • 1 tablespoon dry ranch salad dressing and seasoning mix
  • 5 tablespoons butter, melted
  • 2 12 ounce cans (20 biscuits total) refrigerated buttermilk biscuits
  • 1 cup finely shredded cheddar cheese
  • 1 3 ounce package cooked bacon pieces


  1. Preheat oven to 350 degrees F.
  2. Generously grease a 10-inch fluted tube pan or tube pan; set aside.
  3. In a medium bowl stir together dressing mix and butter; set aside.
  4. With scissors, cut each biscuit into fourths.
  5. Toss biscuit pieces, several at a time, in butter mixture.
  6. Layer biscuit pieces, cheese and bacon in the prepared tube pan; press lightly.
  7. Bake about 30 minutes or until golden and a wooden toothpick inserted near the center comes out clean.
  8. Let stand in pan for 10 minutes.
  9. Invert onto a large serving platter.
  10. Serve warm.

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