I think monkey bread was the first thing my younger brothers ever baked. They loved the gooey mess of making them as much as the caramel goodness of eating them. Truth told, when I leave the house for any amount of time, my husband makes them with my own boys. He waits until I leave, because he knows the ovens won’t be in use and he can sneak the tube of biscuits into the house. Yep, I’ve found the discarded tubes in my house. As a result I never get to eat them, which I think is part of his master plan. Here is my twist on the classic with chocolate tucked in homemade biscuits. I’ve baked them as individual Monkey Muffins to make them even more festive for a party or Sunday brunch.
Some of you may know that I’ve partnered with Gold Medal Flour for my bread website, breadin5.com. It was a natural fit, since we always tested our bread recipes with their flour. Gold Medal is the most widely available and it has consistent results loaf, after loaf. They have recently redesigned their flour bags and sent me a bunch of samples to take a look at. One of the new designs is for the self-rising flour. I can’t use this in my yeasted bread recipes, but I love making biscuits with it. The results are perfect every time and it means having to hunt for less ingredients. Read More