Everyone adores Monkey Bread. Who doesn't love the gooey mess of making it, almost as much as the caramel goodness of eating it? Truth told, when I leave the house for any amount of time, my husband makes them with my sons. He waits until I leave, because he knows the ovens won't be in use and he sneaks the tube of biscuits into the house. As a result I never get to eat them, which may be part of his master plan. Here is my twist on the classic, with chocolate tucked into homemade biscuits. I've baked them as individual monkey muffins to make them even more festive for a party or Sunday brunch.
A link to %this page% was e-mailed
In a large bowl, blend the flour, butter and sugar together until it resembles coarse meal, but there are a few pea-size pieces of butter left intact.
Add the buttermilk, combine until it is evenly wet.
Put the biscuit dough on a floured surface and press it together into a rectangle.
Sprinkle with more flour and roll into a 1/2-inch-thick rectangle. Cut the dough into 48 even pieces. Place two chocolate chips on each and gently pinch the dough around the chips.
Place 4 of the small biscuits in each muffin cup. Over low heat, melt the butter, brown sugar and corn syrup together in a small saucepan. Cook until the sugar seems to be dissolved, you will need to whisk to keep the butter from separating. Spoon half the mixture evenly over the biscuits.
Bake for about 25 minutes or until golden brown and set in the middle.
When the caramel is warm and smooth, spoon it evenly over the hot biscuits. Let them cool slightly before serving, but they should be eaten slightly warm.