Golden monkey bread donuts with tangy pickles, ranch spices, and Parmesan—perfect for snacking or sharing.
# Components:
→ Dough
01 - 1 can (16 oz) refrigerated biscuit dough
02 - 2 tablespoons unsalted butter, melted
→ Pickle & Ranch Mix
03 - 1 cup dill pickles, finely chopped and well-drained
04 - 2 tablespoons ranch seasoning mix
05 - 1/4 cup grated Parmesan cheese
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper
08 - 2 tablespoons chopped fresh dill (optional)
→ Topping
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons grated Parmesan cheese
11 - 1 tablespoon chopped fresh dill (optional)
# Directions:
01 - Set oven to 350°F (175°C). Coat donut pan with nonstick spray or butter.
02 - Open refrigerated biscuit dough and cut each biscuit into eight uniform pieces.
03 - Combine dill pickles, ranch seasoning, Parmesan, garlic powder, black pepper, and fresh dill in a large mixing bowl.
04 - Add biscuit dough pieces to the bowl. Pour in melted butter and toss thoroughly until each piece is evenly coated.
05 - Arrange coated dough pieces into each cavity of the donut pan, pressing down gently to compact.
06 - Place pan in oven and bake for 22 to 25 minutes, until golden brown and fully cooked.
07 - While donuts are still warm, brush tops with melted butter and sprinkle with grated Parmesan and fresh dill.
08 - Allow donuts to cool for 5 minutes, remove gently from pan, and serve while warm.
