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Mini Garlic Monkeys: Buttery, herb-filled bites perfect for dorm life gatherings.
Stepping into my college dorm for the first time was both exhilarating and daunting. Between the stacks of laundry and dubious amounts of instant noodles, I yearned for something that tasted like home. Enter the Mini Garlic Monkeys, a buttery, herbal delight that somehow merged my cravings with sheer convenience. Having a tube of refrigerated buttermilk biscuits was a revelation for my limited space and budget. All I needed was some melted unsalted butter, a handful of freshly grated parmesan, and the zing of minced garlic to awaken my senses. If you're thoughtful with herbs, dried oregano, basil, and parsley are magic-makers.
One autumn evening, my roommate and I decided to host a mini welcome gathering. We impressed our friends with this quick snack. Pro tip: always preheat the oven well and lightly grease the muffin tin—it's a game-changer when you want that perfect golden-brown. Tossing the biscuit pieces in the buttery mixture was almost meditative. As we baked, our dorm was filled with an aroma so comforting, it momentarily made us forget our impending assignments. Once done, a final brush of reserved buttery goodness transformed these pieces into golden bites of joy. Perfect as they were, it's wise to let them rest just long enough to keep the cheese from being lava-like. These little creations turned a simple evening into a cherished memory, one filled with laughter and savory aromas.
Ingredients
- 1/4 cup unsalted butter melted
- 2 tablespoons parmesan freshly grated
- 4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- salt to taste
- 1 (16-ounce) tube refrigerated buttermilk biscuits
Directions
- Preheat the oven to 400 degrees F and lightly coat a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, whisk the butter, the parmesan, the garlic, the oregano, the basil, the parsley, and the salt together; reserve 2 tablespoons of the mixture and set it aside.
- Cut the 8 biscuits into 8 pieces each, making 64 total pieces, and then stir the biscuit pieces into the butter mixture, gently tossing to combine.
- Drop 5-6 of the biscuit pieces into each of the muffin tin cups and use your fingertips to gently press down on the last piece in the center of each cup.
- Bake the biscuit pieces until they are golden-brown, about 8-10 minutes.
- Brush the biscuit pieces with the reserved 2 tablespoons of the butter mixture.
- Serve.
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