Just Peachy Monkey Bread

The seasonal monkey bread we all know and love with a twist.

90 Minutes

1/2 cup Granulated Sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

3 pkg Shawnee Mills Buttermilk Biscuit Mix

1 1/2 cups Whole Milk

1 Peach, Peeled and cubed

1/4 cup Sliced Almonds

1/2 Cup Unsalted Butter

1/3 cup Organic Pancake Syrup

Peach Spread 1/2 cup


Preheat oven to 350 degrees. Generously spray a Bundt pan with nonstick baking spray.

In a medium bowl, stir together granulated sugar, cinnamon and nutmeg.

In a large bowl, combine biscuit mix and milk. Stir together to form a dough. Let sit for 5 minutes.

Scoop heaping tablespoons of biscuit dough and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Layer half of the dough balls in the Bundt pan. Sprinkle with peaches and almonds. Top with remaining half of dough balls.

In a small saucepan, heat butter and syrup over medium heat, stirring until sugar dissolves and butter is melted. Remove from heat, and stir in peach spread. Pour evenly over dough balls.

Bake until golden brown, about 35 minutes. Let cool in pan 10 minutes, then invert onto a serving platter. Serve warm.