Two Sides of A Coin

My husband and I wanted a place to share our projects...I do crafting (e.g. cards, sewing, etc...), household projects, and parties for kids. My husband makes toy trucks, household projects (e.g. closet redesign), and helps with party decorations and games. While he's a professional contractor, we do this for fun. We both cook, but I am more likely to try new and different recipes. We'll be trying out Pinterest items and reporting back.

Tuesday, November 6, 2012

Garlic Monkey Cups

The original recipe came from Real Mom Kitchen blog.  I made a few adjustments without really realizing it.

The biscuits - I got Reduced Fat Buttermilk Biscuits - they were so huge. I cut each biscuits into 6 pieces and only fit 4 or so in each muffin slot.  And we baked for 12 minutes and I thought it was overdone, so here's my version of her recipe.

Garlic Monkey Cups

  • 2 (7.5 oz) cans reduced fat buttermilk biscuits
  • 9 Tbsp butter, melted
  • 5 cloves garlic, minced
  • 4 Tbsp dried parsley flakes
  • 1/2 cup fresh grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired


  1. Cut biscuits into 6 pieces and place in a bowl. I like to use kitchen shears to cut up the biscuits.
  2. Combine the melted butter, garlic, parsley, and 1/2 cup Parmesan cheese together and pour over the biscuit pieces.
  3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
  4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
  5. Bake at 400 degrees for 10-12 minutes until golden brown. Serve warm. Makes 18 garlic monkey cups.
 I got a lot of compliments on them.  We give them a 5 out of 5.

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