Tomorrow’s the Fourth of July, which means fireworks, outdoor grilling, red-white-and-blue decorations and, for some of us, road trips through the night to the family cabin. That’s right: I’m saying that beginning sometime around midnight this evening, I will have reached the deep woods, away from everything, including Internet and cell phone usage.
Anyway, I hope you all have a wonderful weekend and, I wanted to give you these. Since we’re all about to leave (or have already left?) for holiday, I’ll neglect the usual long commentary in our visits here and just say this instead: Make these monkey breads.
Do it for the memory of my elementary school cooking projects, where the teacher made one and I had to have Mom find the recipe. Do it for my old college roommate who, no matter how long it’s been since she last visited, always has to run to the store when she drops by, grabbing frozen bread dough and cinnamon.
Do it because when you take this ordinary monkey bread and make it in muffin cups rather than a bundt pan, it’s even more delicious, more addictive, so that you and your friends won’t be able to stop pulling away pieces from the little cups, holding ribbons of gooey bread between your fingers, sugar all over your hand.
Just make these. I’ll see you soon.
Adapted from Hannah of Honey and Jam
3 cans buttermilk biscuits (I think mine were 18.5 ounces each and not the flaky kind)
1 cup sugar
2 to 3 teaspoons cinnamon
1/2 cup brown sugar
2 sticks butter
Pop open cans and cut each of the biscuits into four equal pieces. Pour sugar and cinnamon into a large Ziploc bag and put all the biscuit pieces inside; seal it and shake to cover all the biscuits completely.
Place biscuit pieces inside muffin cups, filling each about 2/3*.
Over the stove, combine brown sugar and butter over medium heat, melting the butter completely. Using a spoon, pour about two Tablespoons of liquid over each muffin cup.
Bake about 20 minutes, until tops are golden brown.
*Alternate option: Place biscuits inside bundt pan, pour sugar-butter mixture on top and bake for 40 minutes.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.