Start by preheating your oven to 350°F (175°C). While that’s heating up, open your biscuit cans and cut each biscuit into quarters. Don’t worry about making them perfect—you just want them into small, bite-sized pieces. If your biscuits are a little thicker, you can flatten them out with your hands. The key is to get them in small enough pieces that they’ll cook evenly.

In a small bowl, melt your butter in the microwave or over the stove. Once it’s nice and melted, stir in the minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir everything together until the garlic is evenly distributed in the butter. If you’re a garlic lover, feel free to add a bit more—this recipe can handle extra garlic without losing its charm!

Now for the fun part—dipping! Dip each biscuit piece into the garlic butter mixture, making sure they’re fully coated. Once coated, place them into a bundt pan (or any other round cake pan if that’s what you have). Keep layering the biscuits in the pan, making sure they fit snugly together. You want them to be stacked up nice and tall.

After all the biscuits are in the pan, drizzle any leftover garlic butter over the top. Then, sprinkle a generous amount of grated parmesan cheese on top. Finish it off by sprinkling some fresh or dried parsley for a pop of color and extra flavor.

Pop the bundt pan in the oven and bake for about 30-35 minutes, or until the top is golden brown and the biscuits are cooked through. The smell of garlic and butter baking will drive you wild (in the best way). Be sure to check on it about halfway through to make sure it’s baking evenly.

Once the garlic parmesan monkey bread is out of the oven, let it cool for about 5-10 minutes. This step is important to avoid burning your hands while you pull it apart. But honestly, I can never wait too long—this bread is so tempting, it’s hard to resist diving in right away!