Saturday, January 26, 2013

Weekend Breakfast: Healthy Version of Paula Deen's Gorilla Bread

Have you heard of Paula Deen's Gorilla Bread? It has all star credentials: a 5-star rating with 625 reviews on Unsurprisingly, Paula Deen's name is synonymous with butter (she is practically the poster child of Land O' Lakes), and the recipe calls for tons of butter, sugar, 20 biscuits, and fatty fat fat. I've tweaked her recipe to come up with a recipe that has 70% less fat and calories AND the same taste using almost the same ingredients. Holla! (Okay, I made that statistic up, but the fat & calories are much, much less). Also, this recipe yields 4 biscuits and is easily adjustable, reducing the waste and eliminating the temptation of eating the entire bundt pan of 20 butter soaked biscuits. You and I both know that's a real temptation.

Healthy isn't so bad after all...right?

Enjoy, my friends.
xo Ashley 


  • 1/8 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chocolate chips
  • 1/2 can refrigerated biscuits (8 count)
  • 2 tablespoons cups coarsely chopped walnuts


Preheat the oven to 350 degrees F.
Mix the granulated sugar and cinnamon in a bowl and set aside. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Roll and coat each biscuit out with the cinnamon sugar mixture. Set biscuits on an ungreased baking sheet 2 inches apart. Using a spoon, evenly distribute the melted butter and brown sugar mixture onto the 4 biscuits, using the back of the spoon to poke halfway into the center of the biscuit, letting the butter mixture fill into the center of the biscuit. Evenly sprinkle the nuts and chocolate chips onto the biscuits. Bake for 15-18 minutes or lowest time recommended on the can of your biscuits. Remove from the oven and cool for 3 minutes. 

1 comment:

  1. These look so yum! You're def inspiring me to do a few cooking posts.

    Chelsea & The City