We liked this one. Quick, adaptable to your tastes and what type of cheese you may have on hand. Also easy to reduce the size. I quartered the recipe and baked in a small casserole dish for 25 minutes.

After reading reviews of the middle not getting cooked, I decided to make this in a different shape to help with cooking. I cut up a can of 8 biscuits into 4 pieces each. I dipped them in the butter and garlic powder, but used onion powder instead of dill. Then I arranged them in a casserole dish in a single layer to help with the cooking process. Tossed on some cheddar and mozzarella and baked for around 12 - 13 minutes. I then added some shredded Parmesan on top when it came out of the oven. I almost skipped the step of dipping them in butter, but I'm glad I didn't because it REALLY made a difference in the finished product. I took this to a tailgate and it was demolished. I served it with some ranch dressing for dipping but no one touched the dressing - everyone just ate the bread as is. I can definitely see how making it in the traditional shape would lead to uncooked biscuit dough but like this is worked perfectly! I've already been asked to make it again :)

We LOVE this recipe. I like to serve it with spaghetti, lasagna or homemade soup. It's the best at sopping up leftover drippings in bowls. This works with any kind of spices you have on hand and any kind of cheese. I like to also make this with italian seasoning and parmesan cheese.

So easy and tastes great. Will make this one again and again!

Good stuff. I added thyme, and a little extra butter/cheese.

really yummy...everyone loved it..and it was so easy to make

I have to admit, I like these cheesy herb pieces to the gooey sweet, ones of the past. Until today I had not made monkey bread for YEARS. This is such a great and simple idea, I can't figure out how I didn't come up with it on my own! :-)

Well I was nervous after reading some bad reviews, but I forged ahead. I bought the 16 oz grands which have 8 large biscuits (instead of the 10 oz), so I made adjustments by cutting each biscuit in 6 pieces. I doubled the seasoning amounts though I subbed oregano for the dill.I used about 1/2 cup butter + 2 tablespoons to cover all the rolls. I also tossed the buttered cubes in parmesan. Then I put it all in two layers in a large (approx 9X13) casserole pan with 2 cups mexican blend cheese. Baked perfectly in the rec. time frame. It was a real hit with soup and a tossed green salad. I will defiitely make this again.

This was quite tasty and it cooked up just right in 35 minutes. Very easy to make! I made this recipe exactly as stated, but I can think of many combos of cheese and herbs that would be just as good! I look forward to trying Pillsbury's sweet version for monkey bread!

This tasted so good. The problem I found with baking this however is the biscuits on the top cooked too quickly and were a little harder than I would have liked after about 20 minutes of baking. I had to take them out to check if it was ready, the biscuits on the underlayer were still gooey. I think next time I will not layer any bread and just bake it for less. 5 stars if I wouldn't have had the problem with the cooking time.