Herbed Monkey Bread

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OMG, this was AWESOME. I served this with my Easter ham dinner and everyone just devoured the bread. I should have made more. I'll be making it again this week for sure. I used the Butter Cooking spray to spray my bundt pan. I also used the Grands Jr Biscuits because that is what I had in thr frig and I cut the biscuits in half as some suggested. I also didn't have Italian seasoning so made my own combination of basil, oregano, garlic powder and tarragon and it was very flavorful. Instead of grated parm, I used shredded parm because that is what I had on hand. I'm sure this will be a requested bread for all future dinners. Thanks Paula for a BIG winner.

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Actually this recipe is so poorly written, I'd give it a negative one star. The recipe calls for *2 packages of biscuits*. For one thing, Paula Deen should be ashamed of herself for not specifying **2 packages of refrigerated biscuit dough** in the recipe, and the size of same. Most of us here know what's meant, but we all need to be reminded how a novice cook reads and understands a recipe.

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This was the first time making this and it turned out wonderful. Very tasty and flavorful! Made for Easter dinner and everyone raved about it. Will definitely be making it again and again! Thanks for sharing this recipe Paula.

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This smelled wonderful!!! Would definitely recommend with a poultry or italian dinner (not with an Easter ham. I had one problem...first I used the butter flavored Pam instead of butter to coat the bundt pan. Towards the end of baking the top still looked very doughy so I baked it an additional 5 minutes. When I took it out the top looked great. I let it cool the ten minutes and then inverted it to the plate. The bread came right out but the bottom (which becomes the top was burned. I don't know if it was the Pam, the pan or trying to ensure the top (bottom wasn't doughy. I'll have to experiment more when it's not such an important dinner.

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This seriously is the most tasty monkey bread I've ever tasted. It was very moist and the flavor that the parmesean gave was awesome. You could reduce the italian seasoning if you'de like because the parmesean is a bit salty so I eye balled it as to how much I felt it needed and it was perfect. Thank you Paula!

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This was a savory side that tickled our tastebuds, murdered moderation, and made a memorable morsel to our finger-licking feast! Delectation---meet dinner!

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Made this with frozen bread dough. So yummy!

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As much as I love Paula's recipes this one was not on my list. The bread stuck inside the pan and it was also dry.I followed the directions but was dissapointed in the results.

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This came out just like the picture and is tasty, but way too heavy on the italian seasoning. Somehow the amount of seasoning needs to be reduced and perhaps individual seasonings would be better, rosemary never seems to soften and stays hard like little branches. In my opinion that is not good eats. What about a simpler herbed monkey bread with garlic, parmesean, etc? When I make again I will certainly adjust the seasonings.

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When I want to prepare a dinner "like Mom used to make," Paula is my go-to gal for recipes. I am conscientious of my cholesterol so I typically substitute olive oil or margarine wherever possible with her recipes. This Herbed Monkey Bread is a favorite in our household and I serve it every time I make an Italian dish....cutting back on the butter of course. Give it a try!