Grandma Dragon’s Recipee
- 30 oz. – Buttermilk biscuits (the storebought kind in those cans that sort of explode when opened).
- 3/4 cup – Sugar (regular)
- 1 teaspoon – Cinamon
- 1/2 cup – raisins
- 1/2 cup – Chopped nuts
- 1 cup – brown sugar
- 1/2 cup – butter
- Small amount – Shortening or oil
- Grease a 10 inch tube pan (or bunt cake pan).
- Cut each biscuit into fourths (or pieces roughly the size of a quarter).
- Mix the regular sugar and cinamon in a plastic bag. Then add the biscuit pieces and shake to coat all the pieces. You may have to add the biscuit pieces a few at a time.
- Put loose layers of biscuit pieces in the tube pan. In between each layer of biscuit pieces add some nuts and raisins.
- In a seperate pot melt the butter and brown sugar together over medium heat until they boil, stirring regularly. Boil them for 1 minute.
- Carefully pour the boiling butter and brown sugar mixture over the layers of biscuit already in the tube pan.
- You may have wanted to pre-heat the oven to 350Â°F while you were doing all those previous steps, but it’s too late now. Sucka!
- Bake the whole thing at 350Â°F for 35 minutes or to taste.
- Let stand for 15 minutes before removing.
You may have to eat this stuff out of the pan. It tastes good but can be difficult to remove. Also, if you’re not eating it with your fingers it’s not traditional monkey style.
Note: the author can neither confirm nor disprove the theory that monkey bread is so named because it’s gooy and handfuls can easily be flung at folks like so much feces in the primate house.