My Grammy used to make this using the refrigerated biscuit dough, which I suppose is ok in a pinch..but I prefer my (little bit) "healthier" version, using my "Better Biscuits" dough.
1 C. whole wheat flour
1 C. unbleached white flour
1 T. baking powder
1/3 C. butter flavored crisco (yeah, I know...bad stuff)
3/4 C. almond/soymilk
(for what you see in the pictures, I doubled this recipe)
Mix the dry ingredients, cut in the shortening. Add the milk and mix until just combined (do not overmix)
Then you just pull apart bite-sized chunks and roll in cinnamon sugar (mixed to your taste) and place in an oiled bundt or loaf pan.
I then make a brown sugar sauce (I don't measure, just add enough brown sugar to the melted butter to form a sauce and add a dash of vanilla extract. I pour about 3/4 of the sauce over the unbaked "monkey bread" saving the last 1/4 for after it's baked.
Bake at 400 degrees until the dough is baked through. Invert onto a serving platter and drizzle with the remaining sauce (you may have to reheat it)
There really is no need to use a fork, you can just pull the bite-sized pieces off :)
No comments:
Post a Comment